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
- 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.