CREAMY CHICKEN (OR TURKEY) TETRAZZINI
This tetrazzini is made extra creamy by using cream cheese!!! I love this with leftover turkey from the holidays!
Provided by Charmie777
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook and stir onion and celery in butter in a large skillet on medium heat until tender.
- Add broth, cream cheese and 1/2 cup parmesan.
- Cook on low heat until cream cheese is melted, stirring occasionally.
- Add all remaining ingredients except 1/4 cup parmesan.
- Mix lightly.
- Transfer to 13x9 inch baking dish; sprinkle with remaining 1/4 cup parmesan.
- Bake at 350º for 30 minutes.
Nutrition Facts : Calories 437.8, Fat 26.8, SaturatedFat 15, Cholesterol 90.5, Sodium 626.2, Carbohydrate 29.6, Fiber 1.7, Sugar 3.7, Protein 19.8
CREAMED TURKEY
Make and share this Creamed Turkey recipe from Food.com.
Provided by Diana Adcock
Categories Poultry
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium fry or saute pan heat butter over medium low.
- Saute mushrooms, peas and onions.
- Add flour and stir until smooth.
- Turn heat up to medium and slowly add the milk and stock.
- Stir constantly until thick and bubbly.
- Add the pimiento, turkey, celery salt and pepper.
- Stir well and taste-adjust seasonings.
- Cook until heated through but don't boil.
- Serve over hot rice or buttered egg noodles sprinkled with poppy seeds.
Nutrition Facts : Calories 280.7, Fat 12.8, SaturatedFat 6.6, Cholesterol 94.7, Sodium 138.6, Carbohydrate 9.2, Fiber 1.2, Sugar 1.5, Protein 31.1
OLD-FASHIONED CREAMED CHICKEN
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
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.
TURKEY-SPINACH KORMA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Puree half of the onion, 2 tablespoons water, the ginger, garlic, curry powder and 1/2 teaspoon salt in a food processor until almost smooth; set aside. Mix the yogurt with 1/4 cup water in a small bowl; set aside.
- Heat the vegetable oil in a large skillet over high heat. Add the remaining onion and cook, stirring occasionally, until lightly browned and tender, about 3 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes.
- Add the onion-spice mixture to the skillet and cook, stirring occasionally, until dry, about 4 minutes. Reduce the heat to low and stir in the spinach and the yogurt mixture. Cook, stirring, until warmed through, about 3 minutes. Stir in the cilantro and 1/4 teaspoon salt. Serve over rice with more yogurt and topped with cilantro.
HOT OPEN-FACED CREAMED CHICKEN WITH TARRAGON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 22
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.
CREAM OF CHICKEN SOUP
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 first-course servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
- Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
- Stir in the chicken and bring to a boil. Remove from the heat.
- Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
CHICKEN-FRIED TURKEY BREAST WITH CRANBERRY MUSTARD DIPPING SAUCE
Provided by Damaris Phillips
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add the cranberries and sugar to a medium saucepan set over medium heat and cook until the cranberries break down and the mixture reduces by two-thirds, 12 to 15 minutes. Stir in the mustard and remove from the heat. Using an immersion blender or blender, pulse until the mixture achieves a smooth consistency. Season with salt if needed.
- Combine the breadcrumbs, cheese and cornmeal in a shallow dish. Sprinkle each cutlet with salt and pepper on both sides. Coat each cutlet with sour cream and press into the breadcrumb mixture. Place on a baking sheet fitted with a wire rack.
- Heat the coconut oil in a cast-iron skillet set over medium heat. In batches, pan-fry the turkey cutlets until the first side is golden brown, about 3 to 4 minutes. Flip and cook until cooked through and golden brown, another 3 minutes. Add more oil as needed and repeat for the remaining batches. Serve with the cranberry mustard dipping sauce.
CREAM OF TURKEY AND WILD RICE SOUP
Steps:
- This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
- 1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
- 2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
- TIP: Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice-some brands labeled "quick" take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.
- Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
CREAMY CHICKEN STEW
A very flavorful creamy chicken stew that takes you back to the good ole days. Wonderful Sunday after-church food. Serve over hot cooked rice and sprinkle with parsley and paprika for color.
Provided by ALRAYNA
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h55m
Yield 6
Number Of Ingredients 18
Steps:
- Wash chicken thoroughly, dry, and sprinkle with 1 2/3 teaspoons seasoned salt. Place in a Dutch oven and add enough water to cover. Add 1/2 cup chopped onion, bell pepper, and celery. Cover and cook over medium heat for 30 minutes.
- Drain off liquid from the pot; shred chicken and discard bones. Add chicken broth, 1 cup water, condensed soup, bouillon cube, sugar, garlic powder, onion powder, 1 pinch seasoned salt, and pepper. Cover, reduce heat, and let simmer for 30 minutes more.
- Add potatoes, carrot, heavy cream, and remaining onions to the pot. Stir, cover, and continue to simmer until vegetables are tender, about 30 minutes more.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 17 g, Cholesterol 150.6 mg, Fat 25.9 g, Fiber 2 g, Protein 34.1 g, SaturatedFat 12.1 g, Sodium 1236.8 mg, Sugar 5.1 g
CREAMY CHICKEN CURRY
One of the best curries I have tasted. AMAZING!
Provided by harley121202
Time 45m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Place the chopped chicken into a bowl with the half the corriander, garlic, ginger, chili powder, lemon juice and a little oil, season and set aside. Meanwhile, place the chilli, onions and taumeric into a pan with a little oil and saute until softened and translucent. Add the chicken mixture and fry lightly until browned. Add the cream and coconut and stir until the coconut is melted. Add the cooked potatoes and cook until thickened slightly and the chicken is thoroughly cooked. At the end, add the remaining corriander and check for seasoning. Serve with Tilda basmati and wild rice cooked in chicken stock with a couple of bay leafs, garlic and corriander naans, popodoms and my corriander and mint raita. Oh, and dont forget the beer!
CREAMY TURKEY NOODLES
Get out the frozen mixed veggies and the bow-tie pasta, and well show you how to make Creamy Turkey Noodles. Our Creamy Turkey Noodles is an easy way to feed a crowd.
Provided by My Food and Family
Categories Home
Time 1h
Yield 16 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, melt butter in Dutch oven or large deep skillet on medium heat. Add onions; cook and stir 4 min. or until crisp-tender. Add frozen vegetables; cook 4 min. or until thawed, stirring frequently. Stir in flour until blended; cook and stir 1 min. Gradually stir in milk; bring to boil. Cook and stir 2 min. or until thickened. Remove from heat. Stir in turkey, soup and sour cream.
- Drain pasta. Add to sauce; stir until evenly coated. Spoon into 2 (13x9-inch) pans sprayed with cooking spray; top with cheese. Cover.
- Bake 30 min. or until heated through, uncovering for the last 10 min.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
CREAMED CHICKEN 'N' BISCUITS
We have a dairy farm and three young children, so I'm always on the lookout for easy, hearty meals like this one. Using leftover or canned chicken, I can whip up this entree in minutes. To save even more time, I sometimes serve the hot chicken mixture on buns.-Shari Zimmerman Deford, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, baking powder and salt; add milk and oil. Stir until the dough forms a ball. On a lightly floured surface, knead 8-10 times or until smooth. , Roll or pat dough into a 6-in. square about 1 in. thick. Cut into six rectangles. Place on a lightly greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. , Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in chicken and parsley; cook until heated through. Split biscuits; top with the creamed chicken.
Nutrition Facts : Calories 502 calories, Fat 27g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 863mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 1g fiber), Protein 22g protein.
CREAMED CHICKEN WITH MUSHROOMS AND PEAS ON TOAST
This is an easy meal that can also be topped onto baked puff pastry shells, biscuits or rice, you can make this using leftover turkey in place of chicken, the onion and garlic may be omitted if desired, I like to add it in for extra flavor, this recipe may easily be doubled, servings is only estimated.
Provided by Kittencalrecipezazz
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet over medium-low heat, melt butter.
- Cook the butter stirring with a wooden spoon until golden brown.
- Add in sliced mushroom; cook until all the moisture is released.
- Add in onions and garlic; cook stirring for about 3 minutes.
- Add in flour and cayenne pepper and cook stirring with a wooden spoon for 1 minute, then slowly add in broth and stir with wooden spoon until thickened.
- Add in whipping cream, Parmesan cheese, chicken bouillon, cubed chicken and peas.
- Reduce the heat to low and cook stirring until heated through and thickened.
- Add in cheddar cheese and stir until melted.
- Simmer for about 20 minutes over low heat stirring often.
- Season with seasoned salt or white salt and black pepper.
- If you would like a thicker sauce just mix 1-2 tablespoons flour in 1/4 cup milk until smooth and add to the simmering sauce.
- Divide the mixture onto the toast, then sprinkle with more Parmesan cheese if desired.
CREAMED CHICKEN
"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
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.
CREAMED CHICKEN
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, brunch, sauces and gravies, main course
Time 20m
Yield Four servings
Number Of Ingredients 9
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
CREAMED CHICKEN FOR BISCUITS
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
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
MAMAW'S CREAMED TURKEY OVER TOAST
The day after Thanksgiving you can achieve the very pinnacle of comfort food! My mom ended up having to bake several turkeys a year just so we could get this stuff. Some very knowledgeable 'Zaarites helped me to ressurect it as the recipe had been lost.
Provided by Bone Man
Categories One Dish Meal
Time 40m
Yield 8 cups
Number Of Ingredients 8
Steps:
- In a large no-stick skillet, begin heating the milk, margarine and chicken stock over medium heat.
- Whisk in the flour right away, eliminating all lumps, and as it comes to a boil, it should thicken.
- Add the salt and pepper. (Black pepper is okay as a substitute).
- As it thickens, toss in the chopped turkey and stir carefully as to not break up the chunks too much.
- If it gets too thick, just add some milk and stir.
- As soon as the mix is thick enough to your liking, it is done. Turn off the heat and cover until serving.
- Serve over slices of toast or, make up some of your favorite biscuits instead.
- If you have some left-over turkey broth from the day before when the turkey was baked, use that instead of chicken stock.
- Note: the more dark meat, the better. It really adds to the flavor of this dish.
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CREAMED CHICKEN OR TURKEY - CLASSIC-RECIPES
From classic-recipes.com
5/5 (1)Total Time 20 minsCategory Chicken, TurkeyCalories 275 per serving
- Melt the butter in a large saucepan over medium heat. When the butter is hot, add the flour. Cook, stirring constantly, for 2 minutes.
- Gradually stir the chicken stock into the flour roux mixture and then add the cream. Stir until the sauce is smooth and thickened.
- Add the drained mushrooms, pimiento, chicken, and peas to the sauce and heat through. Season to taste with kosher salt and freshly ground black pepper.
CREAMED TURKEY FOR TWO - BAKING MISCHIEF
From bakingmischief.com
4.9/5 (10)Total Time 8 minsCategory DinnerCalories 286 per serving
- In a medium skillet over medium heat, melt butter. Whisk in flour and cook for about 30 seconds until golden.
- Whisk in milk and broth. Continue to cook, stirring constantly, until mixture begins to bubble and thickens to the consistency of thick gravy, 3 to 6 minutes.
- Remove from heat and whisk in garlic, salt, and pepper. Stir in chicken and allow to sit over very low heat until chicken is warmed through, about 5 minutes.
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