Creamed Chicken
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 4 servings.
"I came up with this recipe as a variation to beef Stroganoff," recalls Debra Baker of Greenville, North Carolina. "I like to serve it over toasted English muffins or egg noodles," she suggests.
Ingredients
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1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
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1 tablespoon canola oil
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 cup water
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1/4 teaspoon salt
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Pepper to taste
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1/2 cup sour cream
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English muffins, split and toasted
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Cayenne pepper or paprika
Directions
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1.
In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins. Sprinkle with cayenne or paprika.
Nutrition Facts
1 cup: 279 calories, 15g fat (6g saturated fat), 89mg cholesterol, 795mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 26g protein.
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