1 tbsp. vegetable oil
1 can cream of chicken soup
1 cup water
1/4 tsp. salt
Pepper to taste
1/2 cup sour cream
English muffins, split and toasted or egg noodles
Cayenne pepper or paprika
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| CREAMED CHICKEN | |
| Yields about 4 servings | |
| 1 lb. boneless skinless chicken breasts, cut into 1/2-in. strips (try with canned chicken) 1 tbsp. vegetable oil 1 can cream of chicken soup 1 cup water 1/4 tsp. salt Pepper to taste 1/2 cup sour cream English muffins, split and toasted or egg noodles Cayenne pepper or paprika |
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| In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins or over egg noodles. Sprinkle with cayenne or paprika. | |