Cooking Mommy: Cream Chicken (or Turkey)

Wednesday, May 12, 2010

Cream Chicken (or Turkey)

This is and has been one of my favorite dishes as long as I can remember. This is one of those dishes that I used to request for my birthday dinner growing up. Originally this was my Nana's recipe, but I think she added butter or something else to it. Then my mom made it using a little lesser fat ingredients. I never had it growing up with the peas and carrots in it, but my Nana started doing this a couple of years ago, and I enjoy it this way. Mostly because I feel like I'm eating something healthy amidst the rest of the ingredients. :-) It also adds a little color to it which is nice. You can serve this over pastry shells, or my husband prefers it over rice or you could do it even over pasta. Sometimes if I would run out of pastry shells, I would eat the leftovers over plain toast. Really, I love, love, love it over pastry shells. I do have trouble finding them sometimes at other grocery stores other than Publix, but I know they are out there elsewhere. My husband, who does not like sour cream at all, likes this dish, and even all of my kids eat it as well. It's a great dish to serve after holidays when you have leftover turkey or chicken around or just because! :-)

Ingredients
1 lb cooked and shredded chicken or turkey (I boiled breasts for this)
1 family size or 3 regular size cans cream of chicken soup (can use reduced fat if you prefer)
8oz sour cream (again, you can use light or fat free if you prefer)
8.5oz can peas and carrots, drained (optional)
Pepperidge Farm Puff Pastry Shells or rice or pasta or toast, whatever you want to serve it over

Directions
Mix together chicken or turkey, cream of chicken soup, sour cream, and peas and carrots and pour into a sprayed 2-quart baking dish. Bake at 375 for 30 to 40 minutes or until hot and bubbly. If I am making pastry shells, they call for you to cook them at 400, so I just cook the cream chicken at 400 with the pastry shells. Let cool for 5-10 minutes to thicken before serving. If you are using pastry shells, make sure you pop the tops off before filling with your cream chicken. So yummy!!!

If you want to freeze this, only freeze the cream chicken part.

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.