Creamed Chicken On Toast Recipes

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CREAMY CHICKEN TOAST



Creamy Chicken Toast image

Diced chicken breast is draped in a creamy sauce with green onions and peppers plus tarragon for the finishing touch. Enjoy a delicious, comforting chicken dish as well as a reminder on how to make cream sauce--it's easier than you thought. I serve this over bread, but any starchy base will do. Garnish with green onions if desired.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 4

Number Of Ingredients 13

12 ounces skinless, boneless chicken breast, cut into strips
salt to taste
1 tablespoon butter
2 tablespoons sliced green onions, white and lighter green parts, or to taste
½ red bell pepper, or to taste, diced
1 large jalapeno pepper, or to taste, seeded and diced
¼ cup chicken broth
1 ½ cups heavy cream
2 tablespoons creme fraiche
1 pinch ground black pepper
1 pinch cayenne pepper
1 tablespoon chopped fresh tarragon
4 slices bread, toasted

Steps:

  • Season chicken with salt.
  • Heat butter in a skillet over medium-high heat. Cook chicken until outside firms up and inside is still medium-rare, 2 to 3 minutes per side. Transfer chicken to a plate and let cool.
  • Reduce heat to medium. Combine green onions, red bell pepper, and jalapeno in the skillet. Add a pinch of salt. Cook and stir until softened, about 5 minutes. Increase heat to high. Pour in chicken broth. Stir until liquid is mostly evaporated. Stir in cream. Bring to a boil, reduce heat, and cook until sauce is reduced to desired thickness, 6 to 10 minutes.
  • Cut chicken into evenly sized cubes. Add chicken, accumulated juices, and creme fraiche to the sauce. Cook until chicken is no longer pink in the center, 3 to 7 minutes more. Season with salt, pepper, and cayenne. Turn off heat. Stir in tarragon and spoon chicken and sauce over toast.

Nutrition Facts : Calories 528.7 calories, Carbohydrate 17.1 g, Cholesterol 188.9 mg, Fat 41.7 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 24.9 g, Sodium 382.2 mg, Sugar 2.3 g

CREAMED CHICKEN WITH MUSHROOMS AND PEAS ON TOAST



Creamed Chicken With Mushrooms and Peas on Toast image

This is an easy meal that can also be topped onto baked puff pastry shells, biscuits or rice, you can make this using leftover turkey in place of chicken, the onion and garlic may be omitted if desired, I like to add it in for extra flavor, this recipe may easily be doubled, servings is only estimated.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

4 tablespoons butter
7 -9 medium fresh button mushrooms, sliced
1 small onion, chopped
1 tablespoon fresh minced garlic (or to taste)
4 tablespoons flour
1 pinch cayenne pepper (optional or to taste)
2 cups canned chicken broth, undiluted
1 cup whipping cream, unwhipped
1/3 cup parmesan cheese (more for top if desired)
1 tablespoon chicken bouillon (or to taste)
1 1/2 cups shredded cheddar cheese
2 1/2 cups cooked chicken, cubed (or use cooked turkey)
2/3 cup frozen peas (or use corn)
salt (to taste, Iuse seasoned salt)
black pepper (lots of black pepper)
4 -6 slices Texas toast thick bread, toasted

Steps:

  • In a large skillet over medium-low heat, melt butter.
  • Cook the butter stirring with a wooden spoon until golden brown.
  • Add in sliced mushroom; cook until all the moisture is released.
  • Add in onions and garlic; cook stirring for about 3 minutes.
  • Add in flour and cayenne pepper and cook stirring with a wooden spoon for 1 minute, then slowly add in broth and stir with wooden spoon until thickened.
  • Add in whipping cream, Parmesan cheese, chicken bouillon, cubed chicken and peas.
  • Reduce the heat to low and cook stirring until heated through and thickened.
  • Add in cheddar cheese and stir until melted.
  • Simmer for about 20 minutes over low heat stirring often.
  • Season with seasoned salt or white salt and black pepper.
  • If you would like a thicker sauce just mix 1-2 tablespoons flour in 1/4 cup milk until smooth and add to the simmering sauce.
  • Divide the mixture onto the toast, then sprinkle with more Parmesan cheese if desired.

CHICKEN POT PIE TOAST



Chicken Pot Pie Toast image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

1/2 stick (4 tablespoons) salted butter
3 medium carrots, peeled and small diced
2 celery stalks, small diced
1 large yellow onion, small diced
2 sprigs fresh thyme
1/4 cup all-purpose flour
2 cups low-sodium chicken broth or stock
1/2 cup heavy cream
1 chicken bouillon cube
Pinch turmeric
Kosher salt and freshly ground black pepper
6 thick slices brioche
2 cups shredded cooked chicken
1/2 cup frozen peas
Chives, chopped, for garnish

Steps:

  • Melt the butter in a large pot or Dutch oven over medium heat. Add the carrots, celery and onion and sauté until the vegetables start to turn translucent, about 2 minutes. Add the thyme sprigs, then sprinkle the flour evenly over the vegetables and stir to combine. Next, add the chicken broth, cream, bouillon cube, turmeric and salt and pepper to taste. Bring to the boil, stirring constantly, then reduce the heat to low. Simmer, stirring, until the liquid has thickened and the vegetables are tender, 10 to 12 minutes.
  • Toast the brioche.
  • Add the chicken to the pot and stir it into the sauce. Cook for a minute or two, then add the peas and cook for 1 minute more, stirring so that everything is combined.
  • Place 1 slice of toast on a plate. Top with a ladle of the chicken mixture. Garnish with chives.

CREAM CHICKEN ON TOAST



Cream Chicken on Toast image

Easy recipe using canned or fresh cooked chicken. This is my husband's favorite dish. It is an adaptation of the Cream Chipped Beef on Toast such a favorite in the 1950's.

Provided by dodiemckee

Categories     Chicken

Time 7m

Yield 4 serving(s)

Number Of Ingredients 4

4 tablespoons butter or 4 tablespoons margarine
4 tablespoons flour
2 cups milk
1 (13 ounce) can chunk chicken or 1 -2 cup chopped cooked chicken

Steps:

  • Melt butter, add flour making a paste. Remove from heat and gradually add milk, stirring constantly. Return to heat and bring to a boil, add chicken and salt and pepper to taste. Allow chicken to become hot and remove from heat to serve on toast.

HOT OPEN-FACED CREAMED CHICKEN WITH TARRAGON



Hot Open-Faced Creamed Chicken with Tarragon image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

3 tablespoons butter, plus more softened for the toast
2 tablespoons all-purpose flour
1/3 cup dry white wine
1 1/2 cups chicken stock, recipe follows
Kosher salt and freshly ground white or black pepper
3/4 cup baby frozen peas
1/2 cup heavy cream
One 4-ounce jar chopped pimientos, drained
2 to 3 tablespoons chopped fresh tarragon
1 rounded tablespoon Dijon mustard
Freshly grated nutmeg
1 1/3 to 1 1/2 pounds shredded Poached Chicken Breasts, recipe follows
4 slices (1 1/2 inches thick) good-quality white bread
6 bone-in, skin-on chicken breast halves (or 3 full breasts)
4 cloves garlic, smashed
2 to 3 celery stalks, quartered
1 bay leaf
1 carrot, quartered
1 lemon, sliced
1 onion, quartered
Herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string
Kosher salt

Steps:

  • Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the wine and cook until slightly reduced, 1 minute. Whisk in the stock and simmer until thickened. Season with salt and pepper. Add the peas, heavy cream and pimientos and return to a low simmer. Add the tarragon, mustard and a few grates of nutmeg, then stir in the chicken. Toast the bread, then liberally butter and cut corner to corner. Ladle the creamed chicken over the toast points and serve. Cook's Note: The creamed chicken can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered.
  • Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.

CREAMED GROUSE ON TOAST



Creamed Grouse on Toast image

A strong-tasting game bird like grouse is so tempting made this way. The lemon juice gives the savory sauce a refreshing spark. This versatile main dish is just as good prepared with chicken or turkey. -Philan Welsh, Spencer, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 4 servings.

Number Of Ingredients 15

2 quarts water
1 bay leaf
4 grouse or squab (3/4 to 1 pound each)
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup heavy whipping cream
2 tablespoons minced fresh parsley
Toast or hot cooked rice
Chopped fresh parsley, optional

Steps:

  • In a Dutch oven, bring water, bay leaf and grouse to a boil. Reduce heat; cover and simmer until meat is tender. Remove grouse. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth; set aside. , In a large skillet over medium heat, saute onion and mushrooms in butter until tender. Add flour. Stir in the broth, lemon juice, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Add grouse and heat through. Add cream and parsley. Heat through. Serve over toast; garnish with parsley if desired.

Nutrition Facts :

CREAMED CHICKEN FOR BISCUITS



Creamed Chicken for Biscuits image

Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits.

Provided by sal

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 8

Number Of Ingredients 10

⅓ cup butter
⅓ cup all-purpose flour
2 cups chicken broth
2 cups heavy cream
¼ teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
3 cups cooked, chopped chicken breast meat
2 cups frozen green peas, thawed and drained
1 cup toasted sliced almonds

Steps:

  • Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 14.5 g, Cholesterol 146.5 mg, Fat 40.7 g, Fiber 3.9 g, Protein 23.9 g, SaturatedFat 19.8 g, Sodium 449.3 mg, Sugar 3 g

CREAMED CHICKEN



Creamed Chicken image

"I came up with this recipe as a variation to beef Stroganoff," recalls Debra Baker of Greenville, North Carolina. "I like to serve it over toasted English muffins or egg noodles," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
1/4 teaspoon salt
Pepper to taste
1/2 cup sour cream
English muffins, split and toasted
Cayenne pepper or paprika

Steps:

  • In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins. Sprinkle with cayenne or paprika.

Nutrition Facts : Calories 279 calories, Fat 15g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 795mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

CREAMED CHICKEN



Creamed chicken image

Provided by Craig Claiborne And Pierre Franey

Categories     breakfast, brunch, sauces and gravies, main course

Time 20m

Yield Four servings

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons flour
1 cup rich chicken broth
1/2 cup heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
3 cups shredded cooked chicken

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

CREAMED CHICKEN ON TOAST



Creamed Chicken on Toast image

Make a reimagined version of chipped beef on toast with our Creamed Chicken on Toast. This broccoli-dotted creamed chicken is as good as we've imagined!

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 can (10-3/4 oz.) low sodium condensed cream of mushroom soup
1-1/2 cups broccoli florets, cooked, drained
1/2 cup milk
1/2 cup KRAFT Shredded Swiss Cheese
1 tsp. LEA & PERRINS Worcestershire Sauce
8 slices bread, toasted, cut diagonally in half

Steps:

  • Combine chicken breast strips, soup, broccoli, milk, cheese and Worcestershire sauce in saucepan; cook on medium heat 5 min. or until mixture is heated through and cheese is melted, stirring occasionally.
  • Serve spooned toast slices.

Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1000 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 4 g, Protein 21 g

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