Creamed Chicken on Rice
This simple dinner tastes good and soothing and is a great way to use leftover chicken. It's very mild but warm and comforting. We like it over rice the best, but have also done it over croissants, toast, English muffins, or noodles at times. Sort of a "food on bread" thing.
- 1/4 cup butter
- 1/2 an onion, diced
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup milk
- salt and pepper to taste
- 2-3 cups cooked chicken, diced
- 1 Tbs parsley
Heat the butter in a saucepan until melted. Add the onion and cook 4-5 minutes, until softened. Sprinkle the flour in and stir until incorporated, then cook a few minutes, stirring. Add the broth and milk slowly, stirring to mix in each addition so the mixture doesn't get lumpy. Bring to a simmer and cook a few minutes, until thickened. Taste and add the salt and pepper, then add the chicken and parsley.
Heat through and serve over toast, noodles, rice, or whatever suits your fancy.