Here are some of my favorite recipes. Please feel free to e-mail me with any questions you may have or if you would like to add any recipe's to this list at Around.The.Home.And.Garden@gmail.com.
October 30, 2007
Creamed Chicken
2 Boneless Skinless Chicken Breasts, Cooked (Boil in 4 to 6 Quarts of Water for 1 hour)
5 Tablespoons Butter
6 Tablespoons of Mutli-Purpose Flour
1/2 Teaspoon of Salt (optional)
1/8 Teaspoon of Pepper
1 Cup Half & Half
1 Can Biscuits
1 1/2 Cups Chicken Broth
Preheat oven to 350 degrees.
When boiled chicken has approximately 7 to 10 minutes left melt the 5 Tablespoons of butter. Once butter is melted blend in the 6 Tablespoons of Multi-Purpose Flour, 1/2 Teaspoon of salt (optional), and 1/8 Teaspoon of pepper, sauce will become very thick. Once throughouly mixed, stir in the 1 1/2 Cup Chicken Broth and 1 Cup Half & Half. Once sauce has throughouly mixed (and is no longer chunky, for lack of a better term) bring to a boil for 1 minute stirring continously. After boil, continue to stir occassionaly and let sauce thicken.
While you are waiting for the sauce to thicken, remove chicken from boiling water and cut up into bite sized pieces (chicken should be very tender and easy to cut). Once sauce has thickened and chicken is cut add the chicken pieces into the sauce and stir until well blended.
Place sauce evenly through a 9x12 (or 9x13) baking dish, after placed in the dish, flatten the biscuits and place them on top of the sauce. Bake at 350 degrees for 15-20 minutes if using regular sized biscuits, or 17-25 minutes if using jumbo sized biscuits or cook until biscuits are golden brown.
When serving, scoop out with a ladel or large spoon and flip biscuit over, the bottom of the biscuit should be face up and place the remaining sauce on top.