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Teresa's Creamed Chicken on Biscuits

Source of Recipe

Teresa Johnson


List of Ingredients

4-6 chicken breasts boiled in water seasoned with white wine, garlic powder, oregano, basil, salt and pepper, and Cajun seasoning (shredded), OR 4-6 cups leftover cooked chicken (shredded)
2/3 cup melted butter
2/3 cup flour
1 (14.5 oz.) can chicken broth
1 cup milk
1/2 cup shredded carrot
1 cup frozen sweet peas
1/2 cup diced green pepper
1/2 cup diced red pepper
1/2 cup diced onion
Salt and pepper to taste
Biscuits (your favorite)



Recipe

Melt butter in large skillet. While butter is melting, open can of chicken broth and pre-measure milk. Place next to skillet so they are at hand when needed. When butter has melted, add flour, and stir constantly until a paste is formed. As soon as paste forms, immediately pour in chicken broth a little at a time, stirring constantly. Pour in milk a little at a time, stirring constantly until a cream gravy is formed. Stir in shredded chicken, carrot, frozen peas, peppers, and onion. Simmer on medium-high heat for about 10 minutes, stirring several times to prevent sticking. If you want a thinner consistency, pour in a little more milk and stir until thoroughly absorbed. Repeat if necessary till it reaches desired consistency. Taste. Add desired amount of salt and pepper. Reduce heat to low and simmer about 15 minutes more. Stir several times. Serve over biscuits. (Also good on rice, cornbread and baked potatoes.)