Creamed Chicken

KaraRN's Note:

A variation to beef stroganoff. Recipe from Quick Cooking Jan/Feb 2003. Recipe was submitted from Debra Baker.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 lb boneless skinless chicken breast, cut into 1/2 inch strips
• 1 tablespoon vegetable oil
• 10 3/4 ounces cream of chicken soup, undiluted
• 1 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sour cream
• 4 English muffins, split and toasted
• 1/4 teaspoon cayenne pepper, optional or
• 1/4 teaspoon paprika (optional)

Directions:

1. In a large skillet, saute the chicken in oil until no longer pink.
2. Stir in the soup, water, salt and pepper.
3. Bring to a boil.
4. Remove from heat and stin in sour cream.
5. Serve over toasted English muffins.
6. Can also serve over cooked noodles.
7. Sprinkle with cayenne pepper OR paprika.

Reviews

[Chef shapeweaver ©]

I made this for dinner on 2/6/08. And both my SO and I gave this recipe a "Good Solid Four Stars". I served this over My Mashed Taters,and boy was it good :)Thanks for posting a recipe that will be made again."Keep Smiling :)"

[NewHopeDMN]

I added cajun seasoning to my chicken and served it over egg noodles instead of english muffins. I thought it was delicious! Always looking for new ways to cook chicken so thanks for sharing!

[AngelaTN]

We liked this okay. It was quite bland, even though I made the recipe as written, with paprika. I think serving it over English muffins was part of the problem. Maybe over rice with some veggies it would have appealed more to us.