ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamed Chicken In Patty Shells

Yield 8 servings


  • 1 cup sliced fresh mushrooms
  • 1/4 cup finely chopped green pepper
  • 1/2 cup butter or margarine, divided
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 1 cup chicken broth
  • 2 cups diced cooked chicken
  • 1/4 cup chopped pimiento
  • 2 egg yolks
  • 2 tablespoons lemon juice
  • 1/4 teaspoon prepared mustard
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 8 commercial patty shells, baked

How to Make It

  1. Sauté mushrooms and green pepper in 2 tablespoons butter in a small saucepan until tender. Set aside.

  2. Melt remaining butter in a heavy saucepan over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Combine milk and chicken broth; gradually add to flour mixture, stirring constantly. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sautéed vegetables, chicken, and pimiento.

  3. Beat yolks. Gradually stir one-fourth hot mixture into yolks; add to remaining hot mixture, stirring constantly.

  4. Combine remaining ingredients, except patty shells; stir into creamed mixture. Bring to a boil; reduce heat, and simmer 10 minutes. Spoon mixture into patty shells. Serve immediately.

Oxmoor House Homestyle Recipes