Easy Creamed Chicken Recipe From Joy Of Cooking In 1 Hour
This creamed chicken recipe from Joy Of Cooking has a few modern twists to it. It’s still easy, quick, and effortless to make. Not to mention delicious!
Recipes that often seem outdated and old can be easily revived. And hopefully today you feel inspired to dig out some classics again.
What Is This Creamed Chicken Recipe From Joy Of Cooking Made Of?
Recently we came across an old creamed chicken recipe from Joy Of Cooking. It immediately sparked the inspiration to recreate this classic old-school dish, but with more modern twists.
But first, what exactly does this creamed chicken recipe from Joy Of Cooking consist of?
Well, unlike many modern creamed chicken recipes, this was one of the originals. It is still made with whole chicken breasts instead of shredded chicken. The recipe is incredibly easy and all of the ingredients are quite simple.
This chicken dish is baked with a delicious creamy sauce. The original recipe in the Joy Of Cooking cookbook only uses a combination of cream of mushroom soup, sour cream, and mushrooms. Pretty basic, but incredibly flavorful.
So, how are we going to make this recipe today? Well, first we are going to add in more savory flavors. We do this by adding some chicken broth and reducing the amount of sour cream. The mixture is still uber creamy, but with a more savory undertone.
Then, we also decided to add a roux base. A roux is a thickening agent commonly used for sauces. This will help make the baked sauce a lot thicker and creamier than the original recipe.
And finally, we used a lot more mushrooms in the recipe and smoked paprika (instead of regular).
Our cream of chicken recipe is still as quick, easy, and effortless as the original. But personally, we like it a lot better!
Read also my amazing recipe: Brisket hash and eggs
Can you make our creamed chicken recipe from Joy Of Baking with leftover chicken?
Believe it or not, but you can actually make this recipe with leftover chicken. All you have to do is make the sauce separately. Then, add the sauce to the chicken in a baking dish. Simply reheat the leftover chicken and sauce for about 15 minutes.
To make the sauce from scratch, melt the butter in a saucepan. Then, remove it from the heat and whisk in the flour.
Next, slowly add the liquid ingredients (sour cream, heavy cream, and chicken broth). Whisk until you have a completely smooth and uniform sauce.
Place the sauce back over medium heat. Allow the sauce to cook and thicken while you whisk. Once the sauce is thick, pour it over the leftover chicken with the mushrooms.
Then, proceed to add the smoked paprika and bake the chicken just until it’s reheated. The sauce will help prevent it from drying out to some extent.
What You Need To Make This Creamed Chicken Recipe From Joy Of Cooking
Ingredients
- 1 can cream of mushroom soup
- 2 tablespoons butter, melted
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 2 cups button mushrooms, sliced
- 4 chicken breasts, boneless, skinless
- Smoked paprika, for dusting
- 1/4 cup fresh parsley, chopped
Equipment
- Baking dish
- Non-stick baking paper
- Measuring cups and spoons
- Mixing bowls
Step by step instructions
Step 1: Make the sauce
Preheat your oven to 360ºF (180ºC). Then, line a baking dish with non-stick baking paper.
To start, whisk together the melted butter and flour. Then, slowly add the heavy cream, sour cream, and chicken broth while whisking continuously. The mixture should be completely lump-free and uniform in texture.
Next, add the sliced mushrooms and mix them in well.
Step 2: Assemble your creamed chicken recipe
Place the chicken breasts in the lined baking dish. Then, pour your sauce over the chicken. Make sure that the breasts are covered well.
Level the top of the dish and sprinkle it with some smoked paprika.
Step 3: Bake the creamed chicken
Place the chicken in the middle rack of the preheated oven. Bake the dish for roughly 40-60 minutes, or until the chicken is fully cooked.
Once cooked, remove the creamed chicken from the oven and allow it to cool slightly.
Once completely cooked, you can serve the chicken breasts with the sauce whole or shredded. Remember to garnish your chicken with fresh chopped parsley.
Expert Tips And Tricks
- If you would like to make creamy chicken and peas, add the peas when you add the mushrooms. It is best to use fresh peas or thawed frozen peas. Canned peas can also do, but they tend to already be mushy.
- As we have mentioned before, you can shred the whole baked chicken breasts if you’d like. It is the perfect excuse to make creamed chicken on toast for lunch or a toasted creamed chicken sandwich.
- You can leave out the sour cream completely and substitute it with regular cream instead. If you still want the slightly tangy flavor, you can use plain Greek yogurt, or add some lemon juice.
- If you want to make this dish even heartier, add in some diced carrots, corn, broccoli, potatoes, or cauliflower. You can also make it meatier by adding bacon or diced ham.
- Do not remove the chicken until it has been fully cooked. Otherwise, you may risk getting food poisoning. Chicken is completely cooked when it is clear and has no more runny pink juices.
Preparations Times And Servings
| Preparation Times | Baking Times | Servings |
| 10 minutes | 40-60 minutes | 4 |
Wrapping Things Up
As you can see, our take on the original creamed chicken recipe from Joy Of Cooking is just as easy as the original. And, as we have already mentioned, it is arguably even more flavorful this time around!
You can also use this creamed chicken recipe to create hundreds more. Now, you’ll never run out of dinner ideas again.
Let us know what you think about this recipe in the comments below. And, feel free to suggest some other delicious dishes you’d like for us to make.
Easy Creamed Chicken Recipe From Joy Of Cooking In 1 Hour
Equipment
- Baking dish
- Non-stick baking paper
- Measuring cups and spoons
- Mixing bowls
Ingredients
- 1 can cream of mushroom soup
- 2 tablespoons butter, melted
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 2 cups button mushrooms, sliced
- 4 chicken breasts, boneless, skinless
- Smoked paprika, for dusting
- 1/4 cup fresh parsley, chopped
Instructions
- Make the saucePreheat your oven to 360ºF (180ºC). Then, line a baking dish with non-stick baking paper.To start, whisk together the melted butter and flour. Then, slowly add the heavy cream, sour cream, and chicken broth while whisking continuously. The mixture should be completely lump-free and uniform in texture.Next, add the sliced mushrooms and mix them in well.2 tablespoons butter, melted, 2 tablespoons flour, 1/2 cup heavy cream, 1/2 cup sour cream, 1/2 cup chicken broth, 2 cups button mushrooms, sliced
- Assemble your creamed chicken recipePlace the chicken breasts in the lined baking dish. Then, pour your sauce over the chicken. Make sure that the breasts are covered well.Level the top of the dish and sprinkle it with some smoked paprika.4 chicken breasts, boneless, skinless, Smoked paprika, for dusting
- Bake the creamed chickenPlace the chicken in the middle rack of the preheated oven. Bake the dish for roughly 40-60 minutes, or until the chicken is fully cooked.Once cooked, remove the creamed chicken from the oven and allow it to cool slightly.Once completely cooked, you can serve the chicken breasts with the sauce whole or shredded. Remember to garnish your chicken with fresh chopped parsley.1/4 cup fresh parsley, chopped
Notes
Nutrition
My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.
You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.