20-Minute Creamed Chicken With Mushrooms

20-Minute Creamed Chicken With Mushrooms

The Spruce / Eric Kleinberg

Prep: 8 mins
Cook: 10 mins
Total: 18 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
234 Calories
18g Fat
6g Carbs
13g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 234
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 42%
Cholesterol 75mg 25%
Sodium 386mg 17%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 13g
Vitamin C 0mg 2%
Calcium 31mg 2%
Iron 1mg 7%
Potassium 153mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Made in one pan on the stovetop, this easy creamed chicken and mushroom recipe is a fantastic option for a busy weeknight meal. It uses cooked chicken and takes as little as 20 minutes, from start to finish, and you can adapt it to what's in your kitchen.

The recipe is an excellent opportunity to use leftover chicken. Rotisserie chicken or a package of fully cooked chicken strips would be ideal as well. You can also poach or bake a few chicken breasts.

When you're ready to cook, the chicken dish is a snap to whip up. Melted butter, flour, chicken broth, and cream are combined in a pan to create a delicious creamy sauce before adding the chicken and mushrooms. Use broth with a nice flavor because the other seasonings are just salt, pepper, and dry sherry. For instance, in a homemade chicken broth, you can adjust the flavor, adding peppercorns, thyme, parsley, and bay leaves to suit your personal taste.

Serve the creamy chicken and mushrooms over baked puff pastry shells or split biscuits. If you like, it's also delicious on top of rice, pasta, or toast points. Add a quick veggie side, and you have a complete meal ready for the table.


  • 2 ounces (4 tablespoons) unsalted butter

  • 4 tablespoons all-purpose flour

  • 1 cup seasoned chicken broth

  • 1/2 cup half-and-half, or light cream

  • 2 cups cooked chicken, cubed

  • 1 (4-ounce) can mushrooms, undrained

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon dry sherry

  • 6 baked puff pastry shells, toast points, split biscuits, or rice or pasta, optional

  • 1 to 2 teaspoons chopped fresh parsley, optional

Steps to Make It

  1. Gather the ingredients.

    20-Minute Creamed Chicken With Mushrooms ingredients

    The Spruce / Eric Kleinberg

  2. Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Gradually add the chicken broth and cream. Continue cooking until thickened and smooth, stirring constantly.

    flour, chicken broth and cream in a saucepan

    The Spruce / Eric Kleinberg

  3. Add the chicken pieces and the mushrooms with their liquid. Cook for 2 to 3 minutes, or until the creamed chicken mixture is hot and beginning to bubble.

    chicken and mushrooms added to the gravy mixture in the saucepan

    The Spruce / Eric Kleinberg

  4. Season to taste with salt and pepper and then stir in the sherry; heat through.

    20-Minute Creamed Chicken With Mushrooms cooking in a pan

    The Spruce / Eric Kleinberg

  5. Serve over rice or pasta, on toast points, split biscuits, or in baked puff pastry shells. Sprinkle with chopped parsley, if desired.

    20-Minute Creamed Chicken With Mushrooms, served with a biscuit

    The Spruce / Eric Kleinberg

Recipe Variations

  • Replace the chicken with cooked and cubed leftover turkey or ham.
  • Add cooked peas or peas and carrots to the sauce.
  • Add 1 small jar of diced pimientos, about 2 tablespoons (drained).