Best Kims Creamed Chicken Recipes
23 BEST CREAM OF CHICKEN RECIPE COLLECTION
From hearty pasta and creamy soup to the most mouthwatering bakes, these fantastic cream of chicken recipes need to be on your weekly dinner menu.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious cream of chicken recipe in 30 minutes or less!
Nutrition Facts :
CREAMED CHICKEN
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, brunch, sauces and gravies, main course
Time 20m
Yield Four servings
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. Let the mixture simmer, stirring often, about 10 minutes. Add the cream, salt, pepper, nutmeg and cayenne.
- Add the chicken and reheat gently. Serve on waffles or toast.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 13 grams, Sodium 480 milligrams, Sugar 2 grams, TransFat 0 grams
20-MINUTE CREAMED CHICKEN WITH MUSHROOMS
Steps:
- 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.
Nutrition Facts : Calories 234 kcal, Carbohydrate 6 g, Cholesterol 75 mg, Fiber 1 g, Protein 13 g, SaturatedFat 8 g, Sodium 386 mg, Sugar 1 g, Fat 18 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
RITZY CHEDDAR CHICKEN BREASTS
They're as good as they sound: cheesy chicken cutlets coated with buttery Ritz crackers. Skipping the usual flour-egg-bread crumb dredge, this recipe relies instead on a flavorful base layer of tangy sour cream, which has lactic acid that tenderizes boneless, skinless chicken breasts beautifully. When it comes to breaded white meat, thin cutlets are ideal, which you can buy from the store or achieve by slicing thick breasts in half horizontally (no pounding necessary). They cook more evenly this way, staying tender throughout as they're quickly baked in a hot oven. Serve with something fresh - a big green salad, perhaps - to balance the wonderful richness of this nostalgic number.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
- In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
- In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
- Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.
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