In yesterday’s post I promised the recipe for creamed chicken, which I make sometimes with turkey, and which I serve with drop biscuits. It wasn’t until I started typing that I realized I don’t have an actual recipe for this. It’s all in my head … I’ve done it so often I don’t think about it. Definitely a recipe I could do in my sleep — well, maybe not in my sleep, but with one hand tied behind my back for sure! Anyhoo…
While I was typing up the recipe I had to guesstimate the quantities for each ingredient. Even if I’m off by a little bit, the outcome will still be tasty! Next time I make it I’ll pay more attention to exactly what I’m doing, and if changes to this recipe need to be made I’ll come back and edit it. But really, I think this is pretty close. I’m sure of it. I think.
P.S. I’m disappointed with this photo… I was in a hurry and took the picture before the creamed chicken had time to thicken. If you are more patient than I am, your creamed chicken will look better than the above photo.
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 cups chicken broth
1 teaspoon Bell’s seasoning (if you don’t have this, use a combination of rosemary, oregano, sage, ginger, and marjoram)
3 cups cooked and cubed chicken (or turkey)
In a skillet, over low heat, melt the butter and whisk in the flour. This will make a thick paste, known as a roux. Whisk in the milk until smooth. When it’s all incorporated into a smooth sauce, increase heat to medium and bring just to a low boil. Whisk in the broth and seasonings and lower heat. Stir in the chicken, cover, and allow to simmer until chicken is heated through; stirring often. The longer it simmers, the thicker it will get. Serve over biscuits or noodles. Also goes well on toast or with a baked potato.