Jennie's creamy chicken

Jennie's creamy chicken


34 people made this

About this recipe: This is a special chicken recipe from school days slightly adapted over the years but one of my favourites. Great for using leftover chicken, too.

Serves: 4 

  • 2 tablespoons cooking oil
  • 1 onion, chopped
  • 6 mushrooms, chopped
  • 1 tablespoon flour
  • 600ml (1 pint) milk
  • 1 vegetable or chicken stock cube
  • 500g chicken, cut into small pieces
  • 1 handful frozen peas
  • 1 handful frozen sweetcorn
  • dried Italian herbs to taste
  • salt and pepper to taste

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  1. Heat the oil in a frying pan. Fry onions and mushrooms in oil until soft.
  2. Add flour to pan, stir in well and cook for 1 minute. Add milk and stock cube to pan; stir until boiling. Add chicken, peas, sweetcorn, herbs, salt and pepper to taste.
  3. Simmer until cooked through approx 20 minutes.
  4. Serve with boiled rice or a jacket potato.


Really good with leftover chicken. If not using leftover chicken make sure you cook the chicken first.

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Reviews (5)


Was looking for something tasty but simple to make with left over roast chicken as the weather's very hot right now and found this recipe. It's easy to make AND it tasted DELICIOUS. - 15 Jul 2013


not enough taste to it for my liking but it was ok - 11 Aug 2015


It was quick simple and really tasty I Will make it again but will omit the herbs . I mixed it with pasta but think next time with a puff pastry top . Thanks for a lovely recipe. - 25 Oct 2014

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