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Creamed Chicken

By Jeanette Schmidt

Fri, Jan 3rd, 2014
Posted in All Columnists

The Christmas tree is down, the Viking’s season is over (thank goodness) and New Year’s resolutions have been made and probably broken. Did you know that the month of January usually sees an increase in decaffeinated coffee sales due to New Year’s resolutions? (I did learn a little coffee trivia back in the day when I was in the coffee business).

With temps down in the single digits and we had company coming, we needed food that says “comfort food.” Hmmm….just what would be considered comfort food? The term was first used in 1977, according to Webster’s Dictionary, and comfort food may be consumed to increase positive feelings. Now to find something from which everyone might get that feeling. I decided to go with traditionally eaten food that might provide a nostalgic feeling to those eating it. It certainly did for me, as I hadn’t eaten it since I was a child and had positive memories of it. It was creamed chicken over biscuits.

There are many recipes for creamed chicken over biscuits with veggies in it, which are just fine, but in my mind creamed chicken is just that – cream & chicken. This recipe probably is NOT completely traditional with onion, garlic & chicken flavoring crystals, but it is delicious, fast and easy.

Creamed Chicken

¼ C. butter

1 small onion, very finely diced

1 T. chicken flavored granule crystals

1 t. minced garlic

1 t. salt

½ t. pepper

1/3 C. flour

1 ½ C. chicken stock

1 ½ C. milk

3 C. chopped (or pulled) cooked chicken

Melt butter in a large skillet; add onion and cook over medium heat until translucent and soft. Add garlic and cook for 1 minute more. Sprinkle flour over onion mix and stir to coat (will be thick & goopy). Cook for a few minutes to lose that floury taste. SLOWLY add in chicken stock, milk and seasonings, whisking well untill smooth. Bring to boil on medium heat (takes 15 to 20 minutes to boil) and cook for 1-2 minutes untill thickened. Add the chicken and stir (taste and add more pepper/salt to taste). Continue to cook for a few more minutes untill chicken is warmed through. Serve over hot biscuits or mashed potatoes. I used a buttermilk biscuit recipe, which was wonderful with the creamed chicken.

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