Creamed Chicken
Creamed Chicken is an impressive dinner. Made with 2 to 3 lb. boneless, skinless chicken breasts, 1 1/2 qt. water, 2 tsp. salt, 1/8 tsp. m.s.g. and 1/2 c. wondra flour, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Cook chicken in water and 2 teaspoon salt and m.s.g.; simmer for about 1 1/2 hours.
Cool, then cut chicken into large bite size pieces.
Combine flour, onion powder, garlic powder, celery salt, pepper and 1/2 teaspoon salt with 1/2 cup chicken broth and poultry seasoning.
Mix until smooth.
Heat 3 cups chicken broth to boiling; add flour mixture.
Stir and cook over medium heat until smooth and thickened; add chicken and blend well.
Place in a 9 x 13-inch pan.
Dot with margarine and cover with a biscuit crust. Make slits in crust and bake at 375Β° until browned (approximately 20 minutes).
π· Perfect Pairings
Complete your meal with these
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