Creamed Chicken

2 c. water

4 chicken bouillon cubes

2 c. milk

½ c. butter

½ c. flour

1 tsp. poultry seasoning

¼ tsp. salt

Chopped cooked chicken – you choose amount

Frozen peas – you choose amount

(*can also include leftover cooked vegetables, such as sliced cooked carrots, if desired – it’s flexible)



Dissolve bouillon in water. In saucepan, melt butter; whisk in flour and spices and heat until bubbly. Gradually whisk in chicken broth and milk until mixture is thickened. Stir in chicken, peas, and any other cooked vegetables, as desired. Heat through. Serve over rice, biscuits, or mashed potatoes.
(courtesy Rebecca Navokovich)