Creamed Chicken
probably from a Quick Cooking magazine, but I can't remember...
Cubed or shredded chicken breast (about 2 cups)
vegetable oil
2 cans cream of chicken soup
2 c. water
1/2 tsp. salt
pepper to taste
1 c. sour cream
In a large skillet, saute chicken in oil until no longer pink. Stir in soup, water, salt and pepper. Bring to a boil. Remove from heat and stir in sour cream (you can heat it through if needed). Serve over rice.
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