Creamed Chicken
Adapted from More With Less Cookbook
Melt in pot:
¼ cup butter
Add and sauté until soft:
1 chopped onion
½ chopped green pepper (optional: this really does change the flavor)
Add and stir:
½ cup flour (may need more to obtain desired thickness; if the dish is too thin after adding the broth, mix extra flour and cold water well, then add to pot while stirring constantly.)
Add:
3 c. chicken broth
2 c. milk
salt and pepper to taste
Cook and stir constantly until thickened.
Add:
2 c. cooked chicken
1 T. chopped parsley
Heat through and serve over rice, noodles, mashed potatoes, or with one of the following:
Thanks for sharing this — it is a great way to use up left over cooked chicken! I used left over red pepper instead of green and it was delicious. I’d say this recipe could easily feed six, we had two containers of it left over for the fridge. It would also be great thinned out and eaten as cream of chicken soup.
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Was wondering if you could clairify something for me- is that 1/2 cup flour plus more to get the right consistancy, or 1 and 1/2 cup flour? This sounds delicious! Can’t wait to try it
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Katie Reply:
October 12th, 2010 at 12:25 am
Candance,
Good question, that wasn’t exactly clear. I already doubled the flour from the original recipe, which called for 1/4 cup. We just like it really thick, so sometimes I need to add more than even the half cup. You should just start with 1/2 cup and see if it’s thick enough after a few minutes of a light boil after adding the chicken broth. If you do need to thicken it up more, be sure to mix the extra flour with cold water first, then add to the pot so you don’t get lumps.
Enjoy!
Katie
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