Creamed Chicken

Source: More-with-Less Cookbook
Made: October 5, 2013
Yield: 6 servings
Time to make: 15 minutes.

So easy, so versatile and so much better tasting than canned chicken soup.  Serve this over toast, crackers, rice, pasta or cornbread or in patty shells as miniature chicken pies. Feel free to add or change vegetables e.g. mushrooms instead of green pepper. Try adding celery or peas. Experiment with different spices and herbs as well.

Creamed Chicken

Creamed Chicken

Creamed Chicken
¼ cup margarine or chicken fat skimmed from broth
1 onion, chopped
½ green pepper, chopped
¼ cup flour
2 cups chicken broth
1 cup milk
Salt and pepper
2-3 cups diced cooked chicken
1 Tbsp. chopped parsley

Heat margarine or fat in saucepan.
Add onion and green pepper and sauté until soft.
Add flour, stir and cook until bubbly (1-2 minutes)
Add chicken broth and milk, stirring briskly.  Cook, stirring constantly, until smooth and thickened (about 5 minutes).
Lower heat to simmer, season to taste.
Add diced chicken and chopped parsley. Heat through and serve.


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