CREAMED CHICKEN WITH MUSHROOMS AND PEAS ON TOAST
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
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.
CREAMED CHICKEN FOR BISCUITS
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
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 ON TOAST
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
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
CHICKEN POT PIE TOAST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
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.
CREAMY CHICKEN TOAST
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
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 ON TOAST
This is a super quick and easy dish at the last minute or when you're on the run. Just make a salad and another veggie and you're all set or it's great just by itself for a light lunch or supper. When my kids were growning up, they loved it with French fries or tator tots.
Provided by Donna Brown
Categories Chicken
Number Of Ingredients 6
Steps:
- 1. Mix soup, milk, chicken and nutmeg in saucepan. Bring to slow boil. Meanwhile, make the number of pieces of toast you need (this will make enough for about 4 pieces of toast, but you can easily double the recipe). Ladel creamed chicken over hot toast. NOTE: You really can't taste the nutmeg, but it enhances the flavor of any creamed sauce.
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
CREAMED CHICKEN
"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
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.
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