Creamed Chicken

Wholesome and filling. Tweak the recipe to your taste or with whatever you have on hand. From the More-with-Less Cookbook.

1/4 C butter
1 onion, chopped
1/2 green pepper, chopped
1 C peas-optional
1/4 C flour
2 C chicken stock
1 C milk
salt & pepper to taste
poultry seasoning-optional
2-3 C cooked chicken, diced
1 T chopped fresh parsley

Melt butter in skillet and sautee onion & green pepper just until soft.
Add 1/4 C flour and cook until bubbly.
Add: chicken stock, milk, spices (except parsley). Cook, stirring almost constantly until smooth and thickened.
Add: chicken, parsley, peas. Heat through and serve over rice, dressing, mashed potatoes, pasta, homemade biscuits or crackers.

How I have tweaked it:
half an onion at the most
substitute celery for green pepper
add chopped carrots (sautee with onion and celery)
usually add peas
sometimes I had mushrooms

2 Responses to Creamed Chicken

  1. appliejuice says:

    Thanks for the recipe, Sheri. 🙂 I am going to make this tonight.

  2. appliejuice says:

    No wait. I forgot, we are having something else tonight. I’ll make this for tomorrow. 😀

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