Creamed chicken is such an easy and versatile dish (as you’ll see in a minute). It’s a staple around here. I serve it plain over noodles, rice or toast. If you have some leftover veggies sitting in the fridge, add them to the mix toward the end. Or use one of the 7 variations of this basic recipe below.
If you come up with your own variations, please share them as a comment below. And of course you can also make this with leftover turkey instead of chicken after the holidays.
This is only the beginning . . . .
- ¼ cup butter
- 1 onion, finely chopped
- 1 clove garlic, minced OR ¼ teaspoon garlic powder
- ⅓ cup flour
- 1-1/2 cups chicken broth (use 2 bouillon cubes & 1½ cups water)
- 1-1/2 cups milk
- 2 to 3 cups of chopped, cooked chicken
- ½ to 1 teaspoon of salt
- ¼ teaspoon pepper