Creamed Chicken Over Mashed Potatoes

Creamed Chicken over Mashed Potatoes

Here is a quick and easy comfort food that deserves status right next to baked mac & cheese and fried chicken: Creamed Chicken over Mashed Potatoes. Kids love it, and it is since it’s soooo easy, it’s a perfect meal to throw together on a busy night of music lessons or sports practice. If you have some leftover chicken on hand (or even canned chicken), this will come together in less than 30 minutes.

 

Creamed Chicken over Mashed Potatoes

Creamed Chicken Over Mashed Potatoes
Serves 4
Here's a quick and easy recipe to make on busy school nights that kids will love!
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Total Time
30 min
Total Time
30 min
For the mashed potatoes
  1. 5-6 Russet potatoes, quartered (peeling is optional)
  2. Water, to cook potatoes
  3. 2 tablespoons butter
  4. 1/4 to 1/3 cup milk
  5. Salt & pepper, to taste
For the creamed chicken
  1. 1/4 cup butter
  2. 1/2 cup chopped onion
  3. 2 cloves garlic, minced
  4. 2 cups cooked, shredded chicken
  5. 1/4 cup flour
  6. Salt & pepper, to taste
  7. 1/4 teaspoon dried thyme
  8. 1 can chicken broth
  9. 1/2 cup heavy cream or half ‘n half
Instructions
  1. Place potatoes in a large cooking pot and add water to cover about 2 inches above the potatoes. Bring to a boil over high heat, then reduce heat to medium and simmer for about 15 minutes, until very tender and almost falling apart. Begin making the creamed chicken while potatoes boil (see step #3).
  2. Drain potatoes, return to pot, and place back on burner; turn heat to high and cook and stir for about 1 minute, breaking up potatoes with a wooden spoon. When potatoes have dried out and are no longer watery, reduce heat to low. (Cooking the drained potatoes on high to get most of the water out helps make really fluffy mashed potatoes.) Add butter, milk, salt and pepper; mash and mix with a hand-held manual potato masher until desired consistency is reached (we like our mashed potatoes a little chunky! For smoother mashed potatoes, use an electric mixer). Cover and keep warm over low heat until serving time.
  3. While potatoes are boiling (step 1), you can start making the creamed chicken. In a large skillet melt butter over medium heat and add onion, garlic, and shredded chicken. Cook and stir for about 5 minutes, until onion is tender. Sprinkle with flour and stir to coat. Cook and stir for one minute. Add salt, pepper, thyme, chicken broth and cream or half 'n half. Stir and cook until mixture is bubbly and thickened, about 5 minutes. Keep warm over low heat until serving time.
  4. To serve, scoop a big heaping spoonful of hot, mashed potatoes onto a plate, and mash down the middle with the spoon to make a hole. Fill the hole with a generous spoonful or two of creamed chicken. Yield: about 4-6 servings, depending on how starving your crew is!!
Notes
  1. Suggested side dish: Buttered peas
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