Creamed Chicken

Oxmoor House
12 servings


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3/4 cup butter or margarine
3/4 cup all-purpose flour
6 cups milk
2 teaspoons salt
1/4 teaspoon celery salt
6 cups diced, cooked chicken
6 hard-cooked eggs, finely chopped
Crunchy Corn Sticks


Melt butter in a small Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, celery salt, and chicken; continue to cook until thoroughly heated. Stir in chopped egg.

Spoon chicken mixture over Crunchy Corn Sticks; sprinkle with paprika. Serve immediately.

Created date

February 2010