Old Fashioned Creamed Chicken Recipes

CREAMED CHICKEN FOR BISCUITS

Steps:

• Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

CREAMED CHICKEN 'N' BISCUITS

Steps:

• In a large bowl, combine the flour, baking powder and salt; add milk and oil. Stir until the dough forms a ball. On a lightly floured surface, knead 8-10 times or until smooth. , Roll or pat dough into a 6-in. square about 1 in. thick. Cut into six rectangles. Place on a lightly greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. , Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in chicken and parsley; cook until heated through. Split biscuits; top with the creamed chicken.

50'S STYLE CREAMED CHICKEN

Steps:

• Cook the onion in the oil in a large skillet over medium heat till tender. (Can caramelize if preferred just keep in mind it will add to the cooking time).
• Dump in chicken and stir. Cook for one minute.
• Stir in the soup and mushrooms. Simmer for 10 minutes.
• Stir in the sour cream over low heat. Heat through and serve over the cooked noodles.

CREAMED CHICKEN

Steps:

• 1. Boil chicken in chicken broth and water enough to cover chicken, throw in some celery leaves and onion in broth and water with the bouilion cube. Boil til completely cooked.
• 2. Let cool down and tear it apart removing skin and shred in large pieces. Meanwhile throw the cut up carrots and celery and onions in deep saucepan with the broth you used to boil chicken in. You don't need to add all the water from the boiled chicken just enough to cover your shredded veggies and chicken pieces.
• 3. Bring back to simmer and cook your veggies. Add your spices and put the shredded chicken in.
• 4. Now mix the corn starch and water, milk, or cream and slowly add some of the hot broth to it then put back in chicken stirring constantly til thickened on simmer.
• 5. You can serve on rice, toast, mashed potatoes or pour into a pie crust and bake. Don't forget to serve with biscuits ! I had so much chicken I also made a nice homemade chicken soup. Pure comfort food.
• 6. Chicken soup I also made.