Prep 5 mins
Cook 2 mins
Easy recipe using canned or fresh cooked chicken. This is my husband's favorite dish. It is an adaptation of the Cream Chipped Beef on Toast such a favorite in the 1950's.
- 4 tablespoons butter or 4 tablespoons margarine
- 4 tablespoons flour
- 2 cups milk
- 1 (13 ounce) can chunk chicken or 1 -2 cup chopped cooked chicken
- Melt butter, add flour making a paste. Remove from heat and gradually add milk, stirring constantly. Return to heat and bring to a boil, add chicken and salt and pepper to taste. Allow chicken to become hot and remove from heat to serve on toast.
This was my first attempt at a creamed chicken sauce and this one was so easy! I used regular generic brand flour, Costco unsalted butter, SAMs club canned chicken, and whole milk. After salting with kosher salt and fresh ground pepper, I served over a thick slice of homemade bread which I toasted (not buttered).
Grew up eating this. We used to fold in cut up hard boiled eggs at the end. Very yummy. Also, use wondra gravy flour to garuntee no lumps.