Sometimes you just want comfort food. And easy comfort food is the best! I’d roasted a chicken the other night and had leftovers, of course. The next day was hectic and we needed an easy dinner that everyone likes, something soothing and warm. I pulled all the chicken off the carcass and chopped it up to make creamed chicken. In the past, I’ve served this over toast, biscuits, rice, cornbread, or noodles. I opted for plain rice last night and it hit the spot for us all. Had I had some frozen peas I would have added them with the chicken, but I opted for steamed snap peas instead.
Creamed Chicken on Rice
Ingredients
- 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
Instructions
- 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.
Wow…you are the ONLY person on the internet who has this recipe listed…my mom used to make this for me when I would get sick. It came out PERFECT. Thank you so much!