When making creamed chicken over mashed potatoes, make a cream sauce for the chicken from scratch using flour, milk and butter, and serve over mashed potatoes. Alternatively, save time by making a sauce with cream of chicken soup before serving over instant mashed potatoes.
To make the creamed chicken, heat 1/2 cup of milk and a can of chicken soup. Add 1/2 pound of diced, cooked chicken, one box of frozen broccoli and one can of diced tomatoes. Cook the potatoes according to the instructions on the packet, and serve.
To make the sauce from scratch, heat butter in a large pan. Stir in a mixture of flour and milk, whisking constantly until the mixture thickens. Remove the meat from a rotisserie chicken and dice into small chunks. Add the chicken to the sauce along with a small bag of frozen peas, and heat for five minutes.
To make mashed potatoes, boil six cubed Yukon gold potatoes in 2 cups of chicken broth. Once they are cooked, do not drain them. Mash the potatoes, along with butter and 1/2 cup of cream.
If potatoes are not available, serve the chicken over rice or noodles. It works just as well when served with biscuits or on toast for a quick lunch.