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Creamed Chicken Recipe

On the table in 30 minutes, this Creamed Chicken recipe is a delicious quick and easy weeknight meal, and is elegant enough to serve house guests anytime.

Updated February 19, 2019.

On the table in 30 minutes, this Creamed Chicken recipe is a delicious quick and easy weeknight meal, and is elegant enough to serve house guests anytime!

When you have not enough meat leftover to serve your family another full meal, this is the comfort food recipe to turn to.

This outstanding recipe is a perfect meat extender.

Meat is the most expensive food budget item.

Stretching that meat over the course of several meals, makes those precious food dollars stretch farther.

The versatility of our Creamed Chicken recipe is limited only by your creativity.

Stir in some leftover vegetables, such as 1 cup of broccoli, cabbage, corn or peas.

Have fun with seasonings; try caraway or tarragon.  

Substitute your favorite poultry or game bird for the chicken, such as turkey, quail or pheasant.

Traditionally served over biscuits, you can make this Creamed Chicken recipe gourmet by serving it over gluten-free English muffins, homemade noodles, puffed pastry, rice, waffles or Yorkshire Pudding.

Voila!

You have a wonderful new menu item to serve your family.

For a nutrition packed meal serve this Creamed Chicken recipe with sautéed summer squash, a crudité of carrots, celery, dill pickles, black olives and scallions, and a Sour Cream Mayonnaise sprinkled with chopped fresh chives for dipping on the side.





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Creamed Chicken Recipe


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Creamed Chicken Recipe


Timesaving! This Creamed Chicken recipe is yummy comfort food your family will love!

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

Ingredients:
- 6 tablespoons White Gluten Free Flour Blend
- 1 1/2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 6 tablespoons butter (shortening or vegetable oil)
- 1 small onion, chopped
- 1/4 cup dry white wine or sherry
- 1 1/4 cups chicken stock
- 2 cups cooked chicken, chopped
- 1 cup heavy cream (or milk substitute)

Instructions:
1. In a small bowl>, combine flour, thyme, salt, dry mustard, onion powder, paprika, garlic powder and black pepper, and then set aside.
2. In a large saucepan> over medium high heat, melt butter.
3. Add onion and sauté until onions are softened and cooked through.
4. Stir in flour mixture; cook until mixture is smooth and bubbling, about 1 minute, stirring constantly.
5. Stir in wine, scraping up bits from bottom of pan.
6. Gradually add chicken stock, whisking in rapidly.
7. Reduce heat and simmer until sauce thickens, about 8 minutes; stir constantly and be careful sauce does not boil.
8. Stir in chicken and simmer for 3 minutes more.
9. Reduce heat to medium low.
10. Stir in cream until heated through.
11. Serve hot.

 Tags:
Gluten-free




Variations

Chicken À La King

  1. To onions add 8 ounces mushrooms, chopped.
  2. Prepare and cook as directed in key recipe.
  3. Serve over hot gluten-free biscuits.


Chicken Macaroni Casserole

  1. Preheat oven to 350°F (180°C, Gas Mark 4).
  2. Prepare and cook as directed in key recipe.
  3. Stir in 1 cup shredded cheddar cheese until melted.
  4. Stir in 3 cups cooked gluten-free macaroni.
  5. Spread mixture into a 3 quart casserole dish.
  6. Garnish top with toasted, buttered gluten-free bread crumbs or crushed gluten-free corn flakes.
  7. Bake for 30 minutes.
  8. Serve hot.


Chicken Terrapin

  1. With onion, sauté 1/2 cup chopped celery.
  2. Omit dry white wine.
  3. Deglaze saucepan with 2 tablespoons lemon juice.
  4. Stir in 1 cup fresh cooked or frozen peas with the cream.
  5. Serve over hot gluten-free biscuits.
  6. Garnish servings with wedges of hard cooked egg.


Chicken Tetrazzini

  1. Prepare and cook as directed in Chicken À La King recipe variation.
  2. Serve over cooked gluten-free spaghetti.
  3. Top with grated fresh Parmesan cheese.


Chicken Versailles

  1. Prepare and cook as directed in Chicken À La King recipe variation.
  2. On thin gluten-free pancakes or crêpes, spread Chicken À La King and roll up.  
  3. Garnish top of rolled pancakes with more Chicken À La King.


Creamed Chicken Ring

  1. Bake a batch of Herb Biscuits in a ring mold or Bundt pan.
  2. Unmold biscuit ring on a platter.
  3. Fill center of biscuit ring with hot Creamed Chicken Recipe.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 90 ml White Gluten Free Flour Blend
  • 7.5 ml dried thyme
  • 5 ml salt
  • 2.5 ml dry mustard
  • 2.5 ml onion powder
  • 2.5 ml paprika
  • 1.25 ml garlic powder
  • 1.25 ml black pepper
  • 90 ml butter (shortening or vegetable oil)
  • 1 small onion, chopped
  • 60 ml dry white wine or sherry
  • 310 ml cups chicken stock
  • 500 ml cooked chicken, chopped
  • 250 ml heavy cream (or milk substitute)

Instructions

  1. In a small bowl, combine flour, thyme, salt, dry mustard, onion powder, paprika, garlic powder and black pepper, and then set aside.
  2. In a large saucepan over medium high heat, melt butter.
  3. Add onion and sauté until onions are softened and cooked through.
  4. Stir in flour mixture; cook until mixture is smooth and bubbling, about 1 minute, stirring constantly.
  5. Stir in wine, scraping up bits from bottom of pan.
  6. Gradually add chicken stock, whisking in rapidly.
  7. Reduce heat and simmer until sauce thickens, about 8 minutes; stir constantly and be careful sauce does not boil.
  8. Stir in chicken and simmer for 3 minutes more.
  9. Reduce heat to medium low.
  10. Stir in cream until heated through.
  11. Serve hot.


Quick Chicken Pot Pie

  1. Preheat oven to 350°F (180°C, Gas Mark 4).
  2. Prepare and cook as directed in key recipe.
  3. Pour into a 2 quart casserole dish.
  4. Cover creamed chicken with biscuit dough, pie crust or gluten-free puffed pastry.
  5. Bake until crust is cooked through and golden brown.
  6. Cool on a wire rack for 10 minutes before serving.


Scalloped Chicken Casserole

  1. Preheat oven to 350°F (180°C, Gas Mark 4).
  2. Prepare and cook as directed in Chicken À La King recipe variation.
  3. Spread 1 cup cooked rice, made with chicken broth instead of water, in bottom of a 3 quart casserole dish.
  4. Spread 1 1/2 cups of the Chicken À La King on top of the rice.
  5. Sprinkle with 1/4 cup toasted slivered almonds.
  6. Spread 1 cup of the rice over the top of the Chicken À La King.
  7. For the final layer, spread remaining Chicken À La King on top of the rice.
  8. Sprinkle with 1/4 cup toasted slivered almonds.
  9. Garnish top with toasted, buttered gluten-free bread crumbs or crushed gluten-free corn flakes.
  10. Bake for 30 minutes.
  11. Serve hot.


Southern Chicken À La King

  1. Prepare and cook as directed in Chicken À La King recipe variation, except halve the chicken measure and add 1 cup chopped ham.


Southern Creamed Chicken Casserole

  1. Preheat oven to 350°F (180°C, Gas Mark 4).
  2. Prepare and cook as directed in key recipe.
  3. Pour into a 2 quart casserole dish.
  4. Spread Sweet Gluten-free Cornbread Muffins batter over top of creamed chicken.
  5. Bake 20 to 25 minutes or until wooden pick inserted in the center of cornbread comes out clean.
  6. Cool on a wire rack for 10 minutes before serving.





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