Cream of Chicken

I first tasted this simple cream of chicken when my grandmother used it to bind a family casserole — it was the secret that made every dish taste like home. This recipe is a classic, velvety white sauce loaded with shredded chicken that’s perfect as a soup base, a casserole binder, or an easy gravy. It’s quick, pantry-friendly, and built on a foolproof roux, so you get smooth, lump-free creaminess every time. If you like speedy, saucy chicken dinners, also check out this 25-minute one-pot chicken alfredo for another meal that comes together fast.

Why You’ll Love This Dish

This cream of chicken is a small number of ingredients delivering big comfort. It’s budget-friendly because it uses leftover or rotisserie chicken, kid-approved for casseroles and pot pies, and versatile enough to stretch across meals — use it as a soup base, a sauce for pasta, or the rich binder in a smokey tuna–chicken bake. It’s especially handy for weeknight meal prep and those times you want homemade convenience without canned soup.

“Made this last-minute for a casserole and everyone asked for the recipe—so smooth and cozy!” — a happy home cook

If you’re craving more creamy chicken recipes with bold flavors, try the 5-step creamy chicken enchiladas for a Mexican-inspired twist on comfort food.

How This Recipe Comes Together

Start by melting butter and cooking a quick roux with flour — this is what gives the sauce body and prevents separation. Whisk in warm chicken broth and milk slowly for a silky, lump-free sauce. Stir in shredded cooked chicken and seasonings, then simmer until the mixture thickens to a sauce-like consistency. The whole process takes about 15 minutes from start to finish, and you’ll end up with a multipurpose cream of chicken you can use immediately or freeze for later.

For a quick protein-forward meal, pair this with quick-cooked sides like rice or noodles; if you want more fast chicken ideas, see these 15-minute honey garlic chicken bites.

What You’ll Need

1 cup cooked chicken, shredded, 1/2 cup butter, 1/2 cup all-purpose flour, 2 cups chicken broth, 1 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder

Notes on ingredients:

• Cooked chicken: leftover roasted chicken or shredded rotisserie chicken works best. Dark or white meat both fine.
• Butter + flour: makes a light roux — don’t brown it; you want a pale golden base for a neutral-flavored sauce.
• Chicken broth: use low-sodium if you plan to add more salty ingredients later.
• Milk: whole milk creates the creamiest result; 2% is fine for a lighter version.

If you like a basil-cheesy variation, you might enjoy pairing ideas from this creamy mozzarella chicken basil sauce.

Step-by-Step Instructions

1. In a medium saucepan, melt the butter over medium heat.
2. Stir in the flour and cook, stirring constantly, for about 1 minute to form a light roux.
3. Gradually whisk in the chicken broth and milk until the sauce is smooth and free of lumps.
4. Add the shredded chicken, salt, black pepper, onion powder, and garlic powder.
5. Continue to cook, stirring occasionally, until the mixture thickens, about 5–7 minutes. Use immediately in casseroles or soups, or cool and store in the freezer for later use.

Rewritten, chef-friendly version:

• Melt the butter in a medium saucepan over medium heat.
• Add the flour and stir constantly for about 1 minute; you’re making a light roux — don’t let it brown.
• Slowly whisk in the chicken broth, then the milk, pouring in a little at a time and whisking to keep the sauce smooth.
• Once the sauce is lump-free, stir in the shredded chicken and the seasonings (salt, pepper, onion powder, garlic powder).
• Reduce the heat slightly and simmer, stirring occasionally, until the mixture thickens to a creamy consistency, about 5–7 minutes.
• Use the cream of chicken right away in soups or casseroles, or cool it before freezing for later use.

Best Ways to Enjoy It

• As a soup: Thin with an extra 1/2–1 cup broth for a pourable soup; add veggies like carrots and peas.
• In casseroles: Use as the creamy binder for a chicken and rice casserole, pot pie topping, or green bean casserole.
• Over pasta or rice: Toss with cooked pasta or spoon over rice for an easy weeknight dinner.
• In pie or pot pie: Use as the filling for individual pot pies, topped with puff pastry or biscuit dough.
  Pair this rich sauce with a crisp salad and a bright white wine (Pinot Grigio) or a light beer to balance the creaminess.

How to Store and Reheat

Refrigerator: Cool to room temperature, transfer to an airtight container, and keep for up to 3–4 days.
Freezer: Portion into freezer-safe containers or bags, leaving some headspace for expansion. Keeps well for up to 3 months.
Thawing & Reheating: Thaw in the fridge overnight, then reheat gently in a saucepan over low heat, stirring frequently. If too thick, loosen with a splash of milk or broth. For microwave reheating, cover and heat in 30–45 second intervals, stirring between, until hot.
Safety tip: Reheat to at least 165°F (74°C) before serving. Discard if left at room temperature more than 2 hours.

Pro Chef Tips

• Warm the liquids slightly before adding them to the roux; this helps prevent lumps and speeds thickening.
• If lumps form, strain the sauce through a fine-mesh sieve and whisk vigorously; a blender pulse will also smooth it.
• For extra richness, swap half the butter for a tablespoon of olive oil or add a splash of cream at the end.
• Don’t overcook the roux — a pale blonde roux gives thickening power without a pronounced flavor.
• If you want more bite, stir in a teaspoon of Dijon mustard or a pinch of nutmeg at the end.

For another quick chicken weeknight favorite, check out these 20-minute honey garlic chicken thighs.

Creative Twists

• Mushroom cream of chicken: Sauté 1 cup sliced mushrooms in the butter before adding flour.
• Herb-forward: Stir in 1–2 teaspoons chopped fresh thyme, rosemary, or tarragon right before serving.
• Dairy-free: Replace butter with olive oil and use a full-fat canned coconut milk with chicken broth for thickness (flavor will be different).
• Spicy version: Add 1/4–1/2 teaspoon cayenne or a dash of hot sauce for heat.
• Cheesy cream: Stir in 1/2 cup grated Parmesan or sharp cheddar after removing from heat for a richer finish.

Frequently Asked Questions

Q: Can I use raw chicken in this recipe?
A: No — this recipe calls for 1 cup cooked, shredded chicken. You can poach, roast, or use store-bought rotisserie chicken. If starting with raw, cook it completely before shredding and adding.

Q: Will this recipe freeze well?
A: Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently, adding a splash of broth or milk if the sauce seems thick.

Q: How can I thin the sauce if it’s too thick?
A: Whisk in small amounts of warm chicken broth or milk until you reach the desired consistency. Heat slowly so the sauce doesn’t split.

Q: Can I make this gluten-free?
A: Yes — replace the all-purpose flour with a 1:1 gluten-free flour blend or use cornstarch slurry (mix 1–2 tablespoons cornstarch with cold water and whisk into simmering liquid).

Q: Is low-fat milk okay to use?
A: Yes, but whole milk gives the creamiest texture. If using low-fat milk, consider finishing with a tablespoon of butter or a splash of cream for richness.

Conclusion

This homemade cream of chicken is a versatile, reliable sauce that saves dishes from blandness and makes weeknight cooking simpler. For an alternative take with step-by-step photos, see this Cream of Chicken Soup Recipe – The Cozy Cook. If you want another easy tutorial that focuses on a quick homemade version, try How to Make Quick and Easy Homemade Cream of Chicken Soup.