|Nutritional Guidelines (per serving)|
This easy creamed chicken recipe is made with cooked cubed chicken, mushrooms, butter, light cream, and a small amount of sherry. This recipe takes as little as 20 minutes, from start to finish.
A rotisserie chicken or a package of fully cooked chicken strips would be ideal for this easy recipe. Or poach or bake 2 to 3 chicken breast halves. I've used refrigerated fully cooked chicken strips in the recipe.
See the variations for some additional ideas for ingredients and substitutions.
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup seasoned chicken broth
- 1/2 cup half and half (or light cream)
- 2 cups cooked and cubed chicken
- 1 (4 oz) can mushrooms (undrained)
- 1 tablespoon dry sherry
- Optional: 1-2 teaspoons chopped fresh parsley
- salt and pepper, to taste
- Optional: 6 puff pastry shells, toast points, biscuits, or rice
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.
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.
Season to taste with salt and pepper and then stir in the sherry; heat through.
Serve over rice or pasta, on toast points, split biscuits, or in baked puff pastry shells.
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).