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Creamed Chicken

Yield 6 servings


  • 2 cups chopped cooked chicken
  • 1 (4-ounce) can sliced mushrooms, drained
  • 1 hard-cooked egg, chopped
  • 1/2 medium-size green pepper, chopped
  • 2 tablespoons chopped pimiento
  • 3 tablespoons butter or margarine
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon celery seeds
  • Toast points

How to Make It

  1. Combine chicken, mushrooms, egg, green pepper, and pimiento. Set aside.

  2. Melt butter in top of a double boiler over boiling water. Add flour, stirring constantly. Gradually add milk and chicken broth, blending well. Cook until thickened. Remove from heat; stir in salt, paprika, celery seeds, and chicken mixture, mixing well. Serve hot over toast points.

  3. Note: May substitute chopped cooked shrimp for chicken.

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