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Recipe : Entry # 8311
Helena Harris
(334) 215-2732
Recipe Title
Creamed Chicken and Eggs
Recipe Theme
February: Cooking for Two
Main Dishes
Baldwin EMC
¾ to 1 cup cooked, diced chicken
1-2 boiled, peeled and sliced eggs
1½ tablespoons butter
1 cup milk, whole or low-fat
½ teaspoon salt
1 tablespoon cornstarch
Other seasonings, such as leftover cooked vegetables, minced parsley or celery leaves, onion or garlic powder, etc.
Make a sauce by melting the butter and slowly stirring in the cornstarch, salt and other dry seasonings. Gradually add the milk, stirring constantly. Bring to a boil and cook for at least one minute, stirring until it is a thick as you want. Fold in the chicken, eggs and cooked vegetables if you have them and heat thoroughly. Serve over toast, biscuits or cornbread with a tall glass of iced tea.