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Cooked chicken, bathed in a silky white sauce, highlighted with a few fresh vegetables, and served any number of options – it doesn’t get much better than that. Creamed chicken is one of the most versatile dishes you can add to your repertoire. Not only is it a snap to put together from all fresh ingredients, it’s a great way to handle leftover cooked chicken or turkey, and any vegetables you may need to use up.

Traditionally, creamed chicken is served over rice or puff pastry shells, depending on how you’d like to dress it up or down. But there are any number of options that you can use. Try using pasta, egg noodles or biscuits, or cut puff pastry sheets into squares.  Even toast works really well, for a homey versions to accompany a great green salad. This is nearly a one-pot meal  – depending on how many veggies you’d like to include. In any case, simple steamed broccoli or carrots, a salad, some fruit or some hot rolls will round out this dish to a full meal anytime.

Creamed Chicken

3 cups cooked cubed chicken (or a 1 ½ lbs. raw chicken, cubed and browned)

4 Tbl butter

4 Tbl all-purpose flour

1 ½ cups chicken stock

¾ cups heavy cream or half and half

8 ounces button or crimini mushrooms, sliced

½ cup onion, diced fine

½ tsp dried thyme, or 1 sprig fresh

1 cup frozen, petite baby peas, defrosted (other veggies work well too – try carrots or broccoli)

Kosher salt and black pepper to taste

12 puff pastry shells, prepared according to package directions (or toast, noodles, rice or biscuits)

Chopped fresh parsley, to garnish

In a large heavy skillet over medium heat, melt butter. Saute onions and mushrooms until the onions are turning translucent and begin to become fragrant, and the mushrooms are turning golden. Sprinkle flour into pan and whisk well, until flour is fully incorporated and forms a thick paste. Slowly add chicken broth, whisking continually. Bring mixture to a boil, and reduce to a simmer. Add salt, pepper and thyme, and cook for about five minutes to allow flavors to come together, stirring occasionally. Add cream, and bring mixture to just below a simmer. Don’t allow it to boil after adding the cream or the sauce will break or curdle. Add peas. Heat through, simmer for one minute, sprinkle with fresh parsley and serve.
Reference:
1. Creamed Chicken for Biscuits Recipe – Allrecipes.com
2. Creamed Chicken Recipe – Chowhound

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