Creamed Chicken

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Peas and pimiento make this colorful


  • 2 c. cubed cooked chicken
  • 1 c. cooked peas, drained
  • ½ tsp. salt
  • tsp. pepper
  • 1 tsp. grated onion
  • 2 tblsp. chopped pimiento
  • 1 can condensed cream of chicken or mushroom soup


  • Combine all ingredients except soup. Let stand in refrigerator about 1 hour.
  • Pour undiluted soup in top pan of double boiler or chafing dish.
  • Add chicken mixture; blend together. Cover; heat, and serve piping hot on toast.