Recipe: Creamed Chicken with Mushrooms

If you’re looking for another dish for your food buffet or just looking for another way to make a delicious meal for your family… this may fit the bill. Serve this with rice or noodles and a side salad… this is absolutely wonderful.

This recipe makes 4 entire servings… it can easily be adjusted for less or more servings. Halving the recipe makes a terrific meal for two.

Making it for a crowd?…or adding this to a buffet of other items….just double it… remember if adding it to a buffet that has an assortment of other entrees, you can safely assume each serving will serve two people…

What is nice about this recipe is that it can be made ahead and reheated and since you are serving this with rice or noodles you can choose another dish that also goes well with rice or noodles…. Swedish meatballs, Beef Stroganoff, Scallops or Shrimp Scampi, and Pepper Steak Meatballs… to name a few.

Bon Appetit!

Creamed Chicken with Mushrooms Recipe

All you need:

2 cups cold cooked boneless chicken breasts, diced
12 large mushroom caps, quartered
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 teaspoon Worcestershire sauce
1 garlic clove, minced
¼ cup Sherry
¼ cup heavy cream
Salt, to taste
Pepper, to taste

All you need to do:

In a medium sauce pan, melt 2 tablespoons butter over medium-low heat.

Stir in the 2 tablespoons flour until completely incorporated.

Add the chicken stock slowly, using a wire whisk, continually whisking the mixture to prevent lumps.

Whisk until the mixture is thick and smooth.

Add the Worcestershire sauce, garlic, salt and pepper.

Add the mushrooms.

Add ¼ cup of Sherry and simmer for 5 minutes.

Add the diced chicken.

When the chicken is heated through, stir in the ¼ cup of heavy cream.

Pour into a serving dish and serve with rice or noodles.

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