Creamed Chicken


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This old recipe is great comfort food on a cold night. If you'd like to reduce the work involved, make only the cream sauce and add leftover cooked chicken or turkey.

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  • 1 large onion
  • 3 Tbs. olive or vegetable oil
  • 1 red pepper, cut into thin strips
  • 1/2 lb. sliced mushrooms, optional
  • 2 Tbs. fresh rosemary, chopped
  • Cream Sauce:
  • 1/2 C. butter
  • 1/2 C. flour
  • 1 tsp. salt
  • 1 tsp. pepper
  • 3 C. reduced-sodium canned chicken broth
  • 1 C. milk
  • 1 Tbs. sherry, optional
  • 1/2 C. heavy cream
  • 5-6 C. chopped, cooked chicken or turkey, about 1 cooked chicken

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Chop the onion in fine dice. Heat oil in a wide skillet over medium heat and add onion. Slice the red pepper in thin strips. Cut the strips in half to make shorter strips. Add them to the pan, along with mushrooms (if using), and rosemary. Allow the mixture to cook, stirring occasionally, until all the vegetables are quite reduced in size.

In a medium pot, melt butter over medium-high heat. Add flour, salt and pepper. Stir to blend. Gradually add chicken broth, stirring constantly to prevent lumping. The mixture will seize up initially but will loosen as you continue to add broth and stir. Add milk all at once, then sherry (if using), cream and vegetable mixture. Bring to a boil, stirring often. Add chicken and heat through. Serve over toast, toasted English muffins or, of course, waffles.

Yield: 8 servings

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