Creamed Chicken and Vegetables

Submitted by ratherbeswimmin

"My husband and I love this served over Bergy's Buttery Farm Biscuits. Yum Yum!!"

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 2 tablespoons butter or 2 tablespoons margarine
• 1 large onion, chopped
• 2 large carrots, peeled and sliced
• 2 medium idaho potatoes, peeled, and cut into 1/2 inch pieces
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried marjoram
• 1 teaspoon dried rosemary
• 2 garlic cloves, minced
• 1 3⁄4 cups canned chicken broth
• 1 (10 3/4 ounce) can cream of chicken soup
• 1⁄2 cup whipping cream
• 3 cups diced cooked chicken
• salt and pepper
• hot cooked biscuit

directions

1. In a large saucepan, melt butter over medium heat.
2. Add onions, carrots, potatoes, herbs, and garlic.
3. Saute for 5-10 minutes or until vegetables begin to soften.
4. Add chicken broth; bring to a boil.
5. Cover, reduce heat and simmer until vegetables are tender.
6. Mix together cream of chicken soup and cream; add to vegetables.
7. Add chicken; cook until heated thoroughly, adding more broth if needed to thin.
8. Season with salt and pepper to taste.
9. Serve over hot biscuits.

Reviews

[patti k.]

Nice, simple dinner option! I added some frozen chopped broccoli and left out the garlic. Served it over Recipe #226812. Thanks for sharing!

 

[herbr]

Pretty good but next time I will leave out the Rosemary. Just don't care for the taste of it. Easy and fast--good over biscuits.

 

[children from A to Z]

This was so wonderful. Very creamy and so easy to make. We served this over corn waffles, but next time I think I'll serve this over biscuits. Thanks so much for posting!

 

[Chuck_Roast]

I rarely make a recipe that has not been rated, but I saw one of my favorite chefs had contributeit and decided to give it a try....no regrets this is a keeper. Great spice combination - very mucha comfort food. Thanks!