CREAMED CHICKEN
From Billie Reid
Brown in 1/4 cup fat:
1/4 cup chopped green pepper
1/4 cup chopped onion
Blend in:
1/4 cup flour
1/4 t. pepper
1/2 t. salt
Add, gradually:
1 cup chicken stock
1 cup milk
Stir constantly. Cook until thick.
Add:
2 cups coarsely chopped cooked chicken
1/2 cup cooked peas
1/2 cup coarsely diced, cooked carrots
Simmer for 10 minutes - serve on crisp waffles, biscuits or toast.
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