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Creamed Chicken

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YIELD

6 servings

PREP

20 min

COOK

40 min

READY

Ingredients

3 45
TABLESPOONS ML BUTTER
or margarine
6 9E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 ½ 355
CUPS ML MILK
1 ½ 355
CUPS ML CHICKEN BROTH
¾ 3.8
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML SAVORY
ground
2 473
CUPS ML CHICKEN
cooked, cut in pieces
1 237
CUP ML GREEN PEAS
cooked
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 229 44% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 529mg 22%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 37g
Vitamin A 12% Vitamin C 3%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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