Creamed Chicken With Mushrooms And Peas On Toast Recipes

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

Ingredients

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.

SUPER FAST AND EASY CHICKEN A LA KING

Super Fast and Easy Chicken a la King image

Faster than a speeding bullet! More tasty than a locomotive! Able to fill hungry tummies in a single bound! It's Super-King!!

Provided by Marie

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Yield 8

Number Of Ingredients 5

Ingredients

3 (10.75 ounce) cans condensed cream of chicken soup
3 (10.75 ounce) cans condensed cream of mushroom soup
2 cups water
1 (15 ounce) can peas
1 pound boneless chicken breast halves, cooked and diced

Steps:

Combine cream of chicken soup, cream of mushroom soup and water in a large pot or saucepan over medium low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.

Nutrition Facts : Calories 331.6 calories, Carbohydrate 20.8 g, Cholesterol 51.7 mg, Fat 17.7 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 4.6 g, Sodium 1620.7 mg, Sugar 3.9 g

CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS

Chicken with Creamy Mushrooms and Snap Peas image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 chicken cutlets (about 1 1/4 pounds), patted dry
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
All-purpose flour, for dredging
1 tablespoon unsalted butter
2 scallions, thinly sliced
8 ounces mushrooms (button, cremini, shiitake or a combination), quartered
1 1/4 cups low-sodium chicken broth
3/4 cup heavy cream
2 cups sugar snap peas, stemmed and halved lengthwise

Steps:

Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
Photography by Antonis Achilleos

Nutrition Facts : Calories 445 calorie, Cholesterol 152 milligrams, Sodium 140 milligrams, Protein 38 grams

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