Creamed Chicken

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

• Ready In: 10 mins
• Serves: 4

Ingredients

• 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.