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Chicken In Rich Cream Sauce

Canadian.Recipes's picture
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sliced mushrooms 1⁄4 Pound, fresh
  Minced onion 1 Tablespoon
  Flour 1⁄3 Cup (5.33 tbs)
  Monosodium glutamate 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Chicken broth 2 Cup (32 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Cream cheese 3 Ounce, cut into pieces
  Cooked chicken 2 Cup (32 tbs), cut into pieces (White Meat)
  Short slivers green pepper 1⁄4 Cup (4 tbs)
  Canned sweet corn 1⁄4 Cup (4 tbs) (Golden Or Shoe Peg White)
  Lemon juice 1 Teaspoon
  Seasoned whipped cream 3⁄4 Cup (12 tbs)
  Baking powder biscuits 4 Ounce, prepared from a mix, refrigerated fresh dough, or favorite recipe

Heat about 2 tablespoons butter in a large heavy saucepan.
Add mushrooms and onion and cook 5 minutes, stirring occasionally.
Remove mushrooms.
Heat remaining butter in the saucepan and stir in the flour, monosodium glutamate, salt, and pepper.
Cook and stir until bubbly.
Gradually add broth and milk, mixing until smooth.
Bring to boiling, stirring constantly; cook 1 to 2 minutes.
Add cream cheese and stir until blended.
Mix in the mushrooms, chicken, green pepper, and corn; heat thoroughly.
Just before serving, stir in the lemon juice.
Fold in whipped cream.
Split hot biscuits, butter, and place on heat-resistant platter.
Immediately spoon over the creamed chicken.
Set under broiler 4 inches from heat until delicately browned.

Recipe Summary

Side Dish

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Chicken In Rich Cream Sauce Recipe