Cream Chicken On Toast Recipes

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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

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 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 ON TOAST



Creamed Chicken on Toast image

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

1 can cream of chicken soup
1 large or 2 small cans chunk chicken or leftover chicken, chunked
1 soup can 3/4 - full of milk, depending on how thick you want it
pinch or two of nutmeg
black pepper, optional
bread, toasted

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



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

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.

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.

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.

20-MINUTE CREAMED CHICKEN WITH MUSHROOMS



20-Minute Creamed Chicken With Mushrooms image

Creamed chicken is a comfort food to many, and it makes an easy and tasty meal with rice, biscuits, toast, or puff pastry shells.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 18m

Yield 6

Number Of Ingredients 11

2 ounces (4 tablespoons) unsalted butter
4 tablespoons flour
1 cup seasoned chicken broth
1/2 cup half-and-half , or light cream
2 cups cooked and cubed chicken
1 (4-ounce) can mushrooms, undrained
1 tablespoon dry sherry
1 to 2 teaspoons chopped fresh parsley, optional
Salt, to taste
Freshly ground black pepper, to taste
6 puff pastry shells, toast points, biscuits, or rice, optional

Steps:

  • Gather the ingredients.
  • Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Gradually add the chicken broth and cream. Continue cooking until thickened and smooth, stirring constantly.
  • Add the chicken pieces and the mushrooms with their liquid. Cook for 2 to 3 minutes, or until the creamed chicken mixture is hot and beginning to bubble.
  • Season to taste with salt and pepper and then stir in the sherry; heat through.
  • Serve over rice or pasta, on toast points, split biscuits, or in baked puff pastry shells. Sprinkle with chopped parsley, if desired.

Nutrition Facts : Calories 234 kcal, Carbohydrate 6 g, Cholesterol 75 mg, Fiber 1 g, Protein 13 g, SaturatedFat 8 g, Sodium 386 mg, Sugar 1 g, Fat 18 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

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 CHICKEN HADDIE ON TOAST



Creamed chicken haddie on toast image

not set

Provided by BigOven Cooks

Categories     not set

Time 30m

Yield 1

Number Of Ingredients 16

(Serves 6 fairly generously)
2 lb Finnan Haddie.
2 Medium onions diced about 12-oz.
2- cups of milk.
2- cups heavy cream.
1- tsp Colman's English mustard powder.
Dash Cayenne pepper.
6- oz unslated butter divided use.
3/4- Cup plain flour.
1 bunch green onions thinly sliced on diagonal, whites and greens.
1 bunch parsley minced.
White wine.
Lemon juice.
Salt and fresh ground black pepper.
10 hard boiled eggs peeled, quartered lengthwise.
6-8 slices crusty toast buttered, torn into half pieces (Sourdough is great).

Steps:

  • Melt 2 oz (1/2 stick) butter in bottom of a large sauce pan over medium heat. When foam subsides, add diced onion and reduce heat to low. Sweat onion until tender. Do not brown. Add milk, cream, mustard, cayenne, and raise heat to bring to high simmer without boiling. Meanwhile, melt remaining butter in small saucepan and whisk in flour, heating and stirring until roux has a shortbread or light butterscotch aroma - do not brown. Set aside to cool. Remove Finnan Haddie from package and lower gently into milk/cream mixture and poach for exactly 4 minutes. Immediately remove fish with slotted spatula or spoon to a plate. Let rest until cool enough to touch. Peel skin from fillets. Do not flake fish. Place skin in a small pan with additional milk to just cover, and simmer on low heat for 15 minutes. Strain into milk/cream mixture. With milk/cream mixture at high simmer, use a wire whisk to scoop up some of the roux and whisk it into the milk/cream mixture, about 2 tablespoons at a time. Let roux dissolve and observe texture of milk/cream mixture - You won't need all of the roux - it keeps in the refrigerator for several weeks, and is useful for thickening stocks, gravies, and sauces. The soup will take a while to thicken, so be conservative with the roux. Adjust thickness of soup with additional roux or additional milk. Add a splash of white wine and lemon juice, stir in green onions, season well with plenty of white pepper. Don't salt until after fish is added back in - the fish carries a fair amount of salt into the dish. Break Finnan Haddie into 2" pieces and place gently back into soup. Fold in green onions and hard boiled eggs and heat to a simmer. Test for seasoning. Place buttered toast pieces in heated soup bowls and ladle soup over toast. Garnish with minced parsley. Some people enjoy a splash of Tabasco sauce with this dish.

Nutrition Facts : Calories 2215 calories, Fat 53.299 g, Carbohydrate 69.6024 g, Cholesterol 2120 mg, Fiber 3.78000010550022 g, Protein 66.51248 g, SaturatedFat 16.4312 g, ServingSize 1 1 (3284g), Sodium 713.22 mg, Sugar 65.8223998944998 g, TransFat 9.3372 g

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