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Creamed Chicken

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“A variation to beef stroganoff. Recipe from Quick Cooking Jan/Feb 2003. Recipe was submitted from Debra Baker.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, saute the chicken in oil until no longer pink.
  2. Stir in the soup, water, salt and pepper.
  3. Bring to a boil.
  4. Remove from heat and stin in sour cream.
  5. Serve over toasted English muffins.
  6. Can also serve over cooked noodles.
  7. Sprinkle with cayenne pepper OR paprika.

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