20-Minute Creamed Chicken With Mushrooms

Creamed chicken with mushrooms
Diana Rattray
  • Total: 18 mins
  • Prep: 8 mins
  • Cook: 10 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
408 Calories
29g Fat
12g Carbs
25g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 408
% Daily Value*
Total Fat 29g 37%
Saturated Fat 13g 66%
Cholesterol 113mg 38%
Sodium 518mg 23%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 5%
Protein 25g
Calcium 62mg 5%
*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.)

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. We've used refrigerated fully cooked chicken strips in the recipe.


  • 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

Steps to Make It

  1. 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.

  2. 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.

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

  4. Serve over rice or pasta, on toast points, split biscuits, or in baked puff pastry shells.

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).