I know, I’m not usually a fan of making leftovers into something else. But I had a free range chicken just begging to be used as DH and I barely put a dent in it the other day. So I turned to More-With-Less Cookbook (World Community Cookbook) and found a recipe that would put it to good use.
FOR PRINTABLE VERSION CLICK HERE: Creamed Chicken
1/4 cup butter
1 onion (chopped)
1/4 cup flour
2 cups chicken broth
1 cup milk
3 cups chicken (diced)
1 Tbs parsley (chopped)
1 cup peas
noodles, cooked in salted water, drained
1. Melt butter in a skillet; add onion and cook until soft; add flour and cook until bubbly.
2. Add the broth, milk, salt and pepper to taste, and cook until smooth and thickened, stirring constantly
3. Add the peas, chicken, and parsley and heat through.
4. Serve over noodles.
The Verdict: I really liked this, although it would have been better with Parmesan cheese sprinkled on top; but really, what dish isn’t? It’s perfect for a quick weeknight dinner if you have leftover chicken to use up. I’m also amazed at the whole flour and butter thickening thing; apparently it’s called roux. It’s like magic.
Serving size: 1/6 of a recipe (14.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (20%) 102.32
% Daily Value
Total Fat 11.49g 18%
Saturated Fat 5.94g 30%
Cholesterol 23.59mg 8%
Sodium 780.54mg 33%
Potassium 480.6mg 14%
Total Carbohydrates 81.11g 27%
Fiber 4.31g 17%
Protein 19.08g 38%