Creamed Chicken

Oxmoor House
4 1/2 cups


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1/4 cup butter or margarine
1/2 cup all-purpose flour
3 cups chicken broth
2 1/2 cups cubed cooked chicken
1/4 cup chopped fresh parsley


Melt butter in a heavy saucepan over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in chicken and parsley.

Created date

February 2010