Creamed chicken
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter
- 2tablespoons flour
- 1cup rich chicken broth
- ½cup heavy cream
- Salt to taste, if desired
- Freshly ground pepper to taste
- ⅛teaspoon freshly grated nutmeg
- ⅛teaspoon cayenne pepper
- 3cups shredded cooked chicken
Nutritional analysis per serving (4 servings)
365 calories; 24 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 29 grams protein; 480 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Add the chicken and reheat gently. Serve on waffles or toast.
Private Notes
Comments
I made this last night with left over white turkey meat and baby peas. Based on another note, I increased the cayenne to 1/4 tsp and the nutmeg to 1/2 tsp. Plus a generous pinch of salt and several grinds of pepper. The family dove in and there wasn’t a morsel left!
Excellent! I fixed this tonight for my husband and I. Added some sauteed mushrooms and peas because that's all I had on hand. Served with mashed potatoes. Quick and easy. Highly recommend! Thank you!
Delicious with homemade broth from chicken with a bit of herbs de provence. I like to add a tablespoon of sherry. Made with high quality ingredients it has a subtle, complex flavor. Made with flavorless chicken and boxed broth you'll need to add something to give it a taste, which is likely why a few people refer to it as boring. I prefer to serve it over homemade tagliatelle or refrigerator section fettuccine.
Made as written but with 1/2 tsp smoked Spanish paprika instead of cayenne and nutmeg and with frozen edamame (husband hates peas but will eat edamame). Salted and peppered generously, served over buttermilk waffles and was delighted with the result on one of the first chilly fall nights around here.
So retro, So good. Left out nutmeg for personal preference. Served over Melissa Clark waffles. Added Peas to the cream sauce. I made it vegetarian one time with vegetable broth, carrot, celery, mushrooms and it was just ok. Maybe too salty. The second time I noticed the recipe describes “salt if desired”. I did not add it the second time and it was better. It was good. .
I made as directed except increasing to 3 cups of liquid to 3 tablespoons of butter and 3 tablespoons of flour. Upped the seasoning also. I added some frozen mixed vegetables into it for an all-in-one meal. Had with whipped potatoes. Delicious!
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