Kims Creamed Chicken Recipes
CREAMY CHICKEN PASTA
Creamy chicken pasta with incredible southwest flavors coming right up! This southwest chicken alfredo dish combines tender penne noodles, succulent seasoned chicken, taco seasoning, tomatoes, green chilies, and plenty of cheese, all tossed in the most amazing creamy sauce.
Provided by Kim
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Cook pasta until al dente and according to package directions; set aside. Meanwhile, pat chicken dry on both sides with a paper towel. Sprinkle taco seasoning over chicken on both sides. Heat olive oil in a large skillet over medium-high heat. Add the chicken to the heated pan and cook, turning once, until chicken is completely cooked through (about 5 minutes per side). Remove chicken from skillet, place on plate, and cover with foil.
- Add butter to the same skillet the chicken was cooking in and melt over medium heat. Slowly add in the cream, whisking to incorporate all the seasonings and browned bits left behind from cooking the chicken. Whisk constantly and cook for 2 minutes. Add in cheese and diced tomatoes & green chilies; stir until thickened and cheese has melted.
- Stir in cooked pasta and reduce heat to low.
- Remove chicken from covered plate, slice into strips or chop into small bite-sized pieces, and add on top of pasta. Garnish with cilantro!
Nutrition Facts : ServingSize 1 large serving, Calories 613 kcal, Carbohydrate 45 g, Protein 24 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 146 mg, Sodium 289 mg, Fiber 2 g, Sugar 2 g
KIM'S CREAMED CHICKEN
This is just something that I came up with on my own by walking into my pantry one day and throwing some things together that I thought would taste yummy! It's ended up being a favorite staple in our home :)
Provided by Kim Spurlin
Categories Casseroles
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Cut up chicken breast into bite-sized pieces and add to boiling, salted water and boil until white and just cooked through.
- 2. While the chicken is boiling, using a whisk thin the cream of chicken soup with chicken stock, further thin soup with the milk (but don't thin the soup too much with either of the above, since I never measure these ingredients - they are approximate, you may have to tweek recipe just a bit so soup doesn't end up real watery), whisk in sour cream and add parsley flakes & garlic powder and set aside.
- 3. Drain chicken pieces and place pieces in an 8x8 glass baking dish. Take 2 forks and somewhat shred most of the chicken pieces.
- 4. Pour the soup mixture over shredded pieces of chicken in dish and stir around to make sure all is incorporated.
- 5. Place baking dish on a cookie sheet and bake at 350 degrees for approximately 45 mins.
- 6. Prepare Stove Top Stuffing according to package directions during the last 5-10 mins of baking. Serve "creamed chicken" over Stove Top Stuffing and Enjoy!
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