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Creamed Chicken from the Mennonite Cookbook

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Ingredients
  

  • 3 tbsp butter or oil
  • 2 tbsp flour
  • 2 cups milk
  • 1 tsp salt, opt
  • 1/8 tsp pepper, opt
  • 2 cups cooked chicken, diced
  • 1 egg
  • 1 tbsp minced parsley

Instructions
 

  • Make a white sauce of the fat, flour, milk and seasoning.
  • Add chopped chicken to white sauce and heat thoroughly.
  • Add beaten egg and parsley and blend together.
  • Remove from heat and serve over toast.