Reviewed: Feb. 26, 2005

This was a great, fast recipe--especially for a cold winter day! I used 2% milk instead of cream like some others recommended and it was great. Also used mixed veggies. Probably only need to use half as many almonds.

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ILISSA1

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Reviewed: Jan. 19, 2005

My husband and I really enjoyed this. It reminded me of a chicken recipie my grandmother used to make. I left out the almonds and peas. We poured the sauce ove rice. I will make this again.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jan. 12, 2005

Great basic recipe that allows for lots of substitutions depending on what you happen to have on hand. Husband really, REALLY dislikes peas...but he ate 'em! We'll have this again using broccoli or asparagus instead. Also, this recipe makes a lot for our small family. Served this last night over buttermilk drop biscuits, we're having the leftovers tonight over rice. Thanks for submitting Sara!

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bestrachan

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Meadow Vista, California, USA

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Reviewed: Dec. 9, 2004

we omit the almonds, but it is a great way to use leftover chicken. great comfort food.

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J HUTCH

Cooking Level: Expert

Home Town: Cambridge, Illinois, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Jul. 16, 2004

My boys LOVED this recipe! I left out the almonds and used two chicken breasts that I quickly cooked in a saute pan with garlic, salt, pepper and a little olive oil. I served it over mashed potatoes!

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HSLATER351

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Reviewed: Apr. 28, 2004

My fiance loves this, I saute the chicken in garlic for a little more flavor and substitute 2% milk for the cream. Delicious!

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LILKIMBERLY4

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Reviewed: Mar. 20, 2004

I have always loved creamed chicken over waffles or toast. A major comfort food from my childhood. I made this with fresh chicken (about 4 breast ppeices cut into bite sized chunks), sauted in butter with salt and pepper. I made the recipe, adding a bit of onion powder, and a bag of frozen thawed mixed veggies (peas, carrots, corn, and green beans). I also left out the almonds. I subsituted whole milk for the cream. It did not thicken up like I wanted to I added about 1/4 cup of flour dissolved in hot water. I served this over toast for myself and my son and over mashed potatoes for my hubby. The adults loved it but our son wasn't thrilled with it. It is a bit peppery but tastes just fine with the bland toast/mashed potatoes. There are lots of leftovers that I will turn into a sheaper's pie type grattan for another day.

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POOKIETHEBEAR

Cooking Level: Expert

Home Town: Kersey, Pennsylvania, USA

Living In: Morrisdale, Pennsylvania, USA

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Reviewed: Mar. 16, 2004

This was very good on a cold blustery day. To cut calories I used 2% milk instead of cream. Delicious! The only thing I would change about this recipe is that next time I will add some carrots and celery.

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jane

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Reviewed: Mar. 1, 2004

Wayy yummy... I also used mixed veggies.. and for a calorie cutter I used 2% milk instead of cream.. My kids loved it

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BOWLM

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Reviewed: Jan. 8, 2004

Very easy. Very rich! I served this dish with cheese waffles-may have been a bit much. My husband liked this recipe a lot more than I did. I will probably make it again.

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MEANDCHLOE

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Reviewed: Nov. 26, 2003

This is very very good. Quick and simple. I love it. I think this would also be very good with ham instead of chicken.

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Kat Mitschke

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Reviewed: Nov. 1, 2003

This makes a nice sauce. I adjusted the recipe a bit by using less butter and using half-n-half rather than whipping cream. I just simmered it a little longer to make it nice and thick and creamy. I used sliced fresh garlic cloves (two) that I sauteed with the cut up chicken breasts in a little bit of butter. I served this over whole wheat toast for lunch. I would like to try it over egg noodles. Yum!

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SundayGirl

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 12, 2003

I liked this recipe a lot.. but!! now you know there is a but. It was really salty only because of the bread crumbs on the biscuits. I wished I never did that! I also think when I make it again, i'll put carrots and peas in it. It was kinda boring. like I said though it was good... worth the effort!

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SHANNONSPIVEY

Cooking Level: Expert

Living In: Somers Point, New Jersey, USA

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Reviewed: Jan. 25, 2003

I made a huge bowl and had no leftovers! I used dried garlic flakes and won't do that again.

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Bobbie

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Reviewed: Jan. 8, 2003

Very good. I used sliced pimientos instead of the almonds and make a shortcake out of the biscuit by splitting in half, and layering the halves with the creamed chicken. So it would be bottom biscuit half, chicken mixture, top biscuit half, and chicken mixture on top. My BF loves it.

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YUMYUM123

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Reviewed: Nov. 30, 2002

I made this last night (using turkey, leftovers from Thanksgiving), and it was excellent. My husband said this was the best he has ever had. My children and I loved it to. Thank you for submitting this recipe.

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MOMOF3

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Reviewed: Aug. 5, 2002

Yummy. I've been looking for a recipe like this for some time now and this one is great. I used half the amount of whipping cream and it still turned out great. I also added mushrooms, a bit of chopped onion and, as recommended on the reviewer page, a bit of chicken bullion. I will make this again and again!

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KIRSTIN99

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Reviewed: Jun. 20, 2002

This was very good. Taste very close to the chicken and biscuit recipe at my favorite restaurant. I did cut way back on the amount of butter though, only used 2 T. and only 1/2 t. of Lawry's seasoned salt, instead of 1 t. salt. Also, I used half milk and half cream. Still VERY good!

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jandtsmom

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Reviewed: Apr. 3, 2002

So quick and easy! Great recipe!

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JAYCELLE

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Reviewed: Mar. 26, 2002

I made this for my family, I loved it , my husband said it would taste better on rice, and the kids ate it alone, not on anything. I will make it again, but will serve on rice or noodles. It is a great recipe though.

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MSLINDAJ

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Creamed Chicken for Biscuits

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