Kim's Creamed Chicken

Kim Spurlin


This is just something that I came up with on my own by walking into my pantry one day and throwing some things together that I thought would taste yummy! It's ended up being a favorite staple in our home :)

★★★★★ 2 votes
30 Min
45 Min


1 lb
boneless skinless chicken breast or you can use a can of chunked white chicken
26 oz
can of cream of chicken soup
1/4 c
sour cream
1-2 c
chicken stock
1/2-1 c
2% milk
1 Tbsp
dried parsley flakes
2 tsp
garlic powder
2 pkg
stove top chicken flavored stuffing

How to Make Kim's Creamed Chicken


  • 1Cut up chicken breast into bite-sized pieces and add to boiling, salted water and boil until white and just cooked through.
  • 2While the chicken is boiling, using a whisk thin the cream of chicken soup with chicken stock, further thin soup with the milk (but don't thin the soup too much with either of the above, since I never measure these ingredients - they are approximate, you may have to tweek recipe just a bit so soup doesn't end up real watery), whisk in sour cream and add parsley flakes & garlic powder and set aside.
  • 3Drain chicken pieces and place pieces in an 8x8 glass baking dish. Take 2 forks and somewhat shred most of the chicken pieces.
  • 4Pour the soup mixture over shredded pieces of chicken in dish and stir around to make sure all is incorporated.
  • 5Place baking dish on a cookie sheet and bake at 350 degrees for approximately 45 mins.
  • 6Prepare Stove Top Stuffing according to package directions during the last 5-10 mins of baking. Serve "creamed chicken" over Stove Top Stuffing and Enjoy!

Printable Recipe Card

About Kim's Creamed Chicken

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy