- 1/4 cup margarine
- 1 onion, finely chopped
- 1 clove garlic, minced OR 1/4
teaspoon garlic powder
- 1/3 cup flour
- 1-1/2 cups chicken broth (use 2
bouillon cubes & 1 1/2 cups water)
- 1-1/2 cups milk
- 2 to 3 cups of chopped, cooked
chicken
- 1/2 to 1 teaspoon of salt
- 1/4 teaspoon pepper
1. Melt the margarine in a 3-quart sized
saucepan. Add the onion and garlic and saute
until the onions are tender and fragrant.
2. Stir in the flour, until it is absorbed
by the fat and clinging to the vegetables.
3. Gradually add the chicken broth and milk.
Cook and stir until the mixture boils. Boil
for a full minute.
4. Stir in the chicken and salt and pepper
to taste. Cook and stir for a few more
minutes to thoroughly heat the chicken and
to blend the flavors.
5. Serve over rice or biscuits or toast or
noodles.
This is only the beginning . . . .
Chicken Crepes:
Prepare Creamed Chicken above. Also prepare
a batch of
Crepes. Use a slotted spoon to scoop up
a good juicy lump of chicken from the sauce,
and fill each crepe in turn. Some of the
meat will stay in the sauce, but most of it
will be rolled up in the crepes. Arrange the
prepared crepes in a well oiled 9 by 13-inch
pan. Drizzle all of the remaining sauce over
top of them, and sprinkle with 1/2-cup
shredded cheese. Bake at 400° for about 20
minutes, or until the cheese is nicely
melted. Serve hot with a fruit salad and
Brussels sprouts or green beans.
Chicken A'la King:
Prepare Creamed Chicken above. Sauté a
chopped green pepper and 2-cups of sliced
mushrooms along with the onions in step 1.
If you don't have a pepper, you can use a
cup of canned or frozen peas instead. Add
them in step 4. If you use canned mushrooms
instead of fresh, then drain them well and
add in step 4 too. Serve over popovers, or
toast, or fresh biscuits. You can make this
without the mushrooms if you don't have any
on hand. It won't be authentic A'La King,
but it will still taste very good.
Chicken Pot Pie:
Prepare Creamed Chicken above. In step 4 add
2-cups of leftover, canned, or frozen
vegetables (slightly thawed). I like to add
peas and carrots, but mixed vegetables or
green beans and corn would be fine too.
Simmer for a few minutes to heat the
vegetables all the way through. While the
sauce is cooking, prepare a
double pie crust and line a large pie
plate with the crust. Turn the prepared
chicken and vegetable mixture into the
crust. Arrange the top crust over the pan
and crimp the edges to seal. Cut a few slits
in the top to allow steam to escape. Bake at
400° for about 40 minutes, or until the top
is brown. Serve hot with lots of green
vegetables, and fresh fruit for dessert.
Chicken with Biscuits:
Prepare Creamed Chicken above. In step 4 add
a pound of partially thawed, frozen mixed
vegetables, or about 3-cups of cooked or
well drained canned vegetables. Stir it all
up and let it boil While the mixture cooks
prepare a batch of drop biscuits by
combining 2-1/2 cups of
home made biscuit mix and a cup of milk.
The dough will be very soft. Turn the
boiling chicken and vegetable mixture into a
well oiled 9 by 13-inch pan. Drop the
biscuit dough on top of the hot mixture.
Bake at 400° for about 20 minutes, or until
the biscuits are golden brown. Serve hot
with apple wedges, tall glasses of milk, and
oatmeal raisin cookies for dessert.
Chicken Tetrazzini:
Prepare Creamed Chicken above. In step 1 add
2 cups of sliced mushrooms. If you want to
use canned mushrooms instead, then drain
them well and add in step 4. If desired, add
a dash of wine or lemon juice or sherry in
step 4 too. While this is cooking, boil up 6
to 8 ounces of spaghetti. When it is tender,
drain it well and mix it with the creamed
chicken mixture. Turn this into a well oiled
9" by 13" pan and sprinkle liberally with
Parmesan Cheese. Bake at 350° for half an
hour. Serve with spinach, butter-bread and
orange sections.
Chicken Divan:
Prepare the Creamed Chicken above. If
desired add a dash of wine or lemon juice or
sherry in step 4. While the creamed chicken
is cooking, steam or microwave a pound of
fresh or frozen broccoli. Arrange the
broccoli in a well oiled 9 by 13-inch pan.
Pour the creamed chicken mixture over top of
the broccoli. Sprinkle 1/2 to 1 cup of
shredded cheese over top of the mixture.
Bake at 400° for about 20 minutes, or until
the cheese is melted and the sauce is
bubbly. Serve with biscuits, muffins or
noodles.
Chicken Curry:
In step 1 above cook 1-cup of sliced celery,
1 chopped apple (with the peel; red is
pretty), and 2-teaspoons of curry powder
along with the onion. Proceed as directed.
Serve the chicken curry over rice.
Accompaniments may be arranged in small
bowls at the table. Choose from homemade
yogurt, coconut, raisins, canned pineapple
chunks, chopped peanuts, finely chopped
boiled eggs, tart jelly, chopped pickles,
and minced onions. Plain sugar cookies make
the perfect dessert.
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