Chicken In Rich Cream Sauce
|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|
|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.
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.