Creamed Tuna or Chicken With Peas
This classic, budget-friendly dish from the past is just as good at is always was -- especially if you skip the salty, canned mushroom soup and make it with good, homemade chicken stock (I suggest Recipe #219819 ), and frozen peas instead of canned peas. This particular version is a bit richer in meat than strictly necessary so if your budget is especially tight you can cut it down and it will be fine. Use water-packed tuna to be diet-friendly as well as budget-friendly. Note -- cooking time includes the 5 minute rest at the end.
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INGREDIENTS
Nutrition- 4
- 4
- 1⁄8teaspoon celery seed
- 1⁄4teaspoon thyme
- 1cup milk
- 4 -5tablespoons cornstarch
- 1 1⁄2cups frozen peas
- 1
- 1⁄4
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DIRECTIONS
- Drain tuna or chop chicken finely.
- Bring chicken stock (and optional mushrooms if desired), to a boil. Add celery seed and thyme.
- Use a fork or a whisk to combine cornstarch with cold milk. Adjust amount according to whether you want a thicker or thinner sauce. Add to boiling stock, reduce heat, and stir until the sauce simmers gently.
- Add tuna/chicken, peas, and sherry.
- Heat through and season to taste with salt and fresh-ground black pepper.
- Remove from heat. Let sit, keeping warm, for 5 minutes to blend flavors.
- Serve over the starch of your choice -- rice, toast points, noodles, cornbread (I suggest recipe Recipe #277295 ), biscuits, etc.
- Note -- if you have no homemade chicken stock I suggest using a good soup base (Tones brand is available in Sam's Club). Both bullion cubes and canned chicken broth are inferior substitutes for real stock and a dish this simple depends on the quality of the ingredients for good flavor.
- Tip -- if you enjoy tuna casserole but have give it up because of the salt in the mushroom soup try using a suitable quantity of this recipe (with or without the peas), as a substitute for the diluted soup.
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