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


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!

About this Recipe

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