Creamed Chicken on Toast
This sounds really good, and easy, with common ingredients. Don't let the name fool you, you can serve this over toast, biscuits, rice, or even pasta. This recipe is very versatile. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams chicken breasts, boneless, skinless, cut into bit size pieces, (1 lb)
- 1 can condensed cream of chicken soup, (Shortcut)
- 1/2 cup milk
- 1 cup frozen peas, thawed
- 1/2 cup Colby Jack cheese, shredded
- olive oil, as needed
- salt and pepper, to taste, as desired
- toast, for serving
Instructions
- Plan according to what you are going to serve this over, toast, biscuits, rice, or pasta, your choice, and prepare those items according to your own recipes or package instructions. I using biscuits, rice, or pasta, prepare those now. If serving over toast, you can prepare that while the chicken is simmering.
- Heat a tablespoon of olive oil in a non stick pan on medium heat, when hot, add the cubed chicken, season with salt and pepper as desired. Saute until the chicken is just done, takes just a few minutes, don't over cook the chicken or it will be dry. Turn down heat to low.
- Add the soup, milk, and peas, and stir together. Cover and simmer for about 5 minutes. Stir in the cheese and simmer for another 5-10 minutes or until the cheese is melted in. Prepare toast if using that.
- Serve over toast, biscuits, rice, or pasta, enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Chicken Soup.
Variants: 1. Used mixed vegetables in place of peas. 2. Use Cheddar or Swiss in place of Colby Jack to change the flavor.
Adapted from an internet recipe.
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