Sunday, October 26, 2008

Creamed Chicken

I received the following recipe from one of the Saturday morning cooking demos at Cooks Emporium. This was made by Margaret Welder.


3 chicken breast halves, cooked and shredded
1/2 cup butter
8 ounces fresh mushrooms, sliced
1/2 cup diced onion
1/2 cup flour
1 1/2 cups whole milk
1/2 cup half & half
1 teaspoon chicken base or bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
Dash nutmeg


(For me, I cooked the chicken breasts, removed them from the pan, then used the pan, scraping up the cooked-on bits, as I followed Margaret's recipe.)

Melt butter. Saute mushrooms and onion until tender. Stir in flour.

Add the milk and half & half, whisking while adding. Bring to a boil. Boil for 2 minutes.

Stir in the shredded chicken, chicken base, salt, pepper and nutmeg. If too thick, add more milk or half & half until desired consistency.

Keep warm to serve over biscuits.

Serves 6.

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