Creamed Chicken in Patty Shells Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Cuisine
CourseMethod
Interest Group

Ingredients

 Butter/Margarine3 Tablespoon
 Flour3 Tablespoon
 Milk1 3⁄4 Cup (28 tbs)
 Salt1⁄2 Teaspoon
 Pepper To Taste
 Paprika To Taste
 Cooked chicken3 Cup (48 tbs), diced
 Patty shells6
 Chopped parsley To Taste

Nutrition Facts

Serving size

Calories 467 Calories from Fat 262

% Daily Value*

Total Fat 29 g45%

Saturated Fat 11.1 g55.4%

Trans Fat 0 g

Cholesterol 78 mg

Sodium 367.9 mg15.3%

Total Carbohydrates 26 g8.8%

Dietary Fiber 0.28 g1.1%

Sugars 3.5 g

Protein 23 g47%

Vitamin A 9.2% Vitamin C 0.57%

Calcium 8.7% Iron 6.9%

*Based on a 2000 Calorie diet

Directions

Melt butter or margarine in saucepan over low heat.
Remove from heat, and stir in flour; blend until smooth.
Add milk gradually, stirring to blend.
Return saucepan to heat, add seasonings and stir and cook until sauce is smooth and thick-ened and there is no taste of raw starch.
Addchicken.
Keep hot until time to turn into heated patty shells.
Sprinkle with chopped parsley before serving.
Note: This recipe starts with a dependable basic procedure for that most versatile menu item, white sauce.
If you prefer a thicker sauce, use 1 tablespoon more of both butter and flour.
A good white sauce can also be made by scalding milk, then adding paste made by blending together softened butter or margarine and flour in correct proportions and stirring constantly until mixture thickens and bubbles and there is no taste of un-cooked starch.
Season to taste.
When making white sauce to serve over hot vegetables, use veg-etable water as part of liquid for extra flavor.
Add shredded cheese to make cheese sauce.
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