Chicken Hash

Southern Living

Serve this delicious dinner-in-a-flash over biscuits, rice, or pasta.

Makes 6 servings


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2 tablespoons butter
2 tablespoons all-purpose flour
3 cups reduced-sodium chicken broth
4 cups shredded deli-roasted chicken (about 1 [2-lb.] chicken)
1/2 cup chopped fresh herbs (such as parsley, basil, chives, or thyme)
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper to taste


Hands-on: 20 Minutes
Total: 20 Minutes

Melt butter in a 2-qt. saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in chicken broth. Increase heat to high, and bring to a boil, whisking constantly. Reduce heat to medium; simmer, stirring occasionally, 5 minutes or until thickened. Remove from heat, and stir in shredded chicken, fresh herbs, and lemon juice. Add kosher salt and freshly ground black pepper to taste. Serve immediately.

Created date

September 2014