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Creamed Chicken from the Mennonite Cookbook

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Ingredients Method

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

Method
 

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