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.
Servings: 6
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.
Nutrition Facts
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 510.44
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%
Sugar 3.53g
Protein 19.08g 38%
This post shared with Tuesday Twister , Frugal Food Thursday , Monday Mania, Recipe Roundtable and Homemaker Monday
That looks so easy/good/comfort-y. I like magic 😉
I make a similar dish with rice. We use broccoli in place of the peas. It is amazing comfort food. Roux is a magical thing and the base to so many great dishes. The gumbo I am making today starts with a roux, and so does my homemade mac n cheese. The gumbo recipe will be up this evening and if you have never tried gumbo it is worth the effort.
I love gumbo… hint, hint…
Sounds very comforting and yummy!
— Laura from Frugal Follies
Roux are fantastic – you can use them in so many recipes. Your creamed chicken looks yummy!
We don’t eat noodles much at our home, so I’m thinking of making this over some soaked basmati rice instead. The parmesan sprinkled on top seems like a great idea too! Thanks so much for sharing your expertise at Monday Mania!
I make this creamed chicken recipe often; it says in the book it is occasionally seasoned with saffron so since I have a cheap source of real saffron I add a pinch of that and it adds a whole other dimension. I also tend to grill some chicken breast pieces and then add to the sauce as Irarely have leftover chicken. I usually serve this with rice but may try it with noodles or pasta of some type next time.
I am so jealous you have access to real saffron! That sounds like an excellent addition.