Creamed Chicken
Yield
6 servingsPrep
20 minCook
40 minReady
Trans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | tablespoons |
butter
or margarine |
|
6 | tablespoons |
all-purpose flour
|
|
1 ½ | cups |
milk
|
|
1 ½ | cups |
chicken broth
|
|
¾ | teaspoon |
salt
|
|
⅛ | teaspoon |
black pepper
|
|
½ | teaspoon |
savory
ground |
|
2 | cups |
chicken
cooked, cut in pieces |
|
1 | cup |
green peas
cooked |
|
½ | cup |
almonds
blanched, slivered |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
45 | ml |
butter
or margarine |
|
9E+1 | ml |
all-purpose flour
|
|
355 | ml |
milk
|
|
355 | ml |
chicken broth
|
|
3.8 | ml |
salt
|
|
0.6 | ml |
black pepper
|
|
2.5 | ml |
savory
ground |
|
473 | ml |
chicken
cooked, cut in pieces |
|
237 | ml |
green peas
cooked |
|
118 | ml |
almonds
blanched, slivered |
* |
Directions
Melt fat in a large saucepan; stir in flour.
Mix in liquids and seasonings.
Cook over moderate heat, stirring constantly, until smooth and thickened.
Add chicken, peas, and almonds.
Continue cooking until heated through.
Serve hot in patty shells or over toasted waffles or biscuits.