Creamed Chicken

 If you have some leftover cooked chicken make creamed chicken over biscuits. A great comfort food and so simple to make. I always use a recipe from a older Better Homes and Garden Cookbook and like the fact that there is no canned soup in it.
 If you have your own chicken broth it is even better but the canned from the store works just fine.
 Simple and fast and so good on a cool spring night. You can make it and serve over mashed or baked potatoes. I like it on baked potatoes as a topping or in small tart shells. Biscuits in the tube or from a biscuit mix work also.
 Creamed Chicken
¼ cup butter
1/3 cup all purpose flour
13 ¾ to 14 ounces chicken broth
2 cups cubed, cooked chicken
2 Tablespoons chopped canned pimiento
 ½ cup chopped celery

 Cook celery in butter till tender. Blend in flour. Stir in chicken broth. Stir and cook until thickened. Add chicken, pimiento, and salt and pepper to taste; heat through. To serve ladle over biscuits or potatoes.


  1. This looks very. Good. For the flour, it says 13 cups, should that be 1/3 cup?

    1. Hi Amie
      Thanks for catching that, yes it is 1/3 cup of flour and I fixed the error. This is quite good and simple to fix.


Hi...we'd love to hear from you.