Creamed Chicken or Turkey
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ½ cup onion, finely diced
- ⅓ cup butter, (⅓ block)
- ¼ cup all-purpose flour
- 1½ cups chicken broth, or turkey broth, Shortcut
- 1½ cup half and half cream
- 2 teaspoons salt
- 1 teaspoon MSG
- 2 egg yolks, slightly beaten
- 3 cups cooked chicken, or turkey, diced
- 1⅓ cups mushrooms, sliced and drained, canned or sautéed
- 1 Confetti Rice ring or Parsley Rice ring, Links in Notes
Instructions
- In a large non stick pan, melt the butter. Cook onion until soft but not browned.
- Stir in the flour, then slowly stir in the broth and cream. Stir in seasonings. Cook and stir on medium heat until mixture thickens.
- Light beat yolks in a bowl, scoop out a small amount of mixture from the pan and stir into the yolks, then stir yolks into the pan and cook for 1 minute.
- Add the chicken and mushrooms, cook until just heated through.
- Pour mixture into the bowl in the center of a prepared Confetti Rice ring or Parsley Rice ring, or simply serve with hot cooked rice.
Notes
Low cost per serving.
Additional recipes: Confetti Rice Ring, Parsley Rice Ring.
Shortcut: Chicken Broth (Pressure Cooker).
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