|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||2%|
|Total Sugars 1g|
|Vitamin C 0mg||2%|
|*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.|
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
Gather the ingredients.
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. Sprinkle with chopped parsley, if desired.
- 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).