50s Style Creamed Chicken Recipes

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OLD-FASHIONED CREAMED CHICKEN



Old-Fashioned Creamed Chicken image

Make and share this Old-Fashioned Creamed Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 30m

Yield 30 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/2 cup half-and-half
1 tablespoon dry sherry
2 cups chopped cooked chicken breasts
1/2 teaspoon dried thyme
salt
black pepper
1 -2 tablespoon chopped fresh parsley, for garnish (or chopped scallion)

Steps:

  • In a medium saucepan, melt the butter over medium heat.
  • Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute.
  • Whisk in the broth, half-and-half, and sherry.
  • Bring to a boil, whisking frequently.
  • Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes.
  • Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.
  • Serve garnished with parsley or scallions.
  • Serve over egg noodles, toast, or waffles.

50'S STYLE CREAMED CHICKEN



50's Style Creamed Chicken image

Got this from A Man, A Can, A Plan cookbook. Super easy. We generally add more onions (have used as much as 2 cups) and caramelize them because we love onions and feel like it gives the dish more flavor that way. We also add extra seasonings as cream of mushroom soup is a little bland for us. My favorite is garlic and italian seasoning added while cooking the onion.

Provided by persi

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

10 ounces canned chicken breast meat, drained and flaked
11 ounces reduced-fat cream of mushroom soup
6 ounces sliced mushrooms, drained
12 ounces No Yolks egg noodle substitute, cooked per package directions
1/2 cup onion, chopped
2 teaspoons olive oil
1 cup nonfat sour cream

Steps:

  • Cook the onion in the oil in a large skillet over medium heat till tender. (Can caramelize if preferred just keep in mind it will add to the cooking time).
  • Dump in chicken and stir. Cook for one minute.
  • Stir in the soup and mushrooms. Simmer for 10 minutes.
  • Stir in the sour cream over low heat. Heat through and serve over the cooked noodles.

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