Classic Creamy Chicken & Mushrooms
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Entrees A quick and classic comfort food featuring diced cooked chicken and sautéed mushrooms in a rich homemade cream sauce. Served piping hot over crunchy chow mein noodles.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 15 mins | None | 4 servings |
🔪 Key Equipment
- Large saucepan
- Wire whisk
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Butter or Margarine | Unsalted preferred |
| 1/2 Cup | Sliced Mushrooms | Fresh |
| 1/2 Cup | Flour | All-purpose |
| 1/2 Teaspoon | Salt | None |
| Dash | Pepper | Freshly ground |
| 1 1/4 Cups | Chicken Broth | Warm or room temperature |
| 3/4 Cup | Half & Half | Or cream |
| 2 Cups | Chicken | Cut up, cooked |
| For Serving | Chow Mein Noodles | None |
Instructions
Step 1: Sauté the Base
- In a large saucepan, melt the 1/2 cup butter or margarine and add the 1/2 cup sliced mushrooms, sautéing until tender and lightly browned.
Step 2: Make the Roux
- Stir in the 1/2 cup flour, 1/2 teaspoon salt, and dash pepper. Cook for 1 minute, stirring constantly, until smooth, bubbly, and fragrant.
Step 3: Simmer and Thicken
- Gradually whisk in the 1 1/4 cups chicken broth and 3/4 cup half & half. Continue to stir constantly over medium heat until the sauce thickens, bubbles, and coats the back of a spoon.
Step 4: Combine and Serve
- Add the 2 cups chicken and heat well until warmed through. Serve hot over a bed of chow mein noodles.
💡 Make-Ahead & Storage: Store the creamed chicken mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving over fresh chow mein noodles.
Original Recipe Scan
