"The belly rules the mind."--Spanish Proverb

Creamed Chicken Magnolia Recipe

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This recipe for Creamed Chicken Magnolia, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Field
Added: Tuesday, January 22, 2008


3 T butter
7 T flour
2 c warm chicken broth
2 c warm milk or cream
salt and pepper
1 t dry mustard
1/8 t Accent
1/2 t sugar
1 t seasoned salt
1/4 t ground nutmeg
1/8 t cayenne pepper
1/2 t paprika
4 hard-cooked eggs, diced
4 c cooked chicken
1 eight oz can water chestnuts, drained and sliced
1/4 c sherry

Melt butter in saucepan, blend in flour until smooth. Slowly add broth and cream, stirring until smooth. Cook until thickened, stirring constantly. Add all seasonings. Cook for a minute or two to blend, then place over hot water. Fold in eggs, chicken, water chestnuts, and wine, mix well. Keep warm until serving time, then transfer to chafing dish (or in a casserole placed over a heating device)

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Double recipe for a cocktail party of 30.

This is an excellent old-fashioned creamed chicken that is ideal for buffet service. Small toast triangles make a good foundation.

Cook a 5-6 lb hen or small turkey the day before using. Cut meat into 1 inch pieces, pour about one cup or more of chicken broth over it to retain moisture and refrigerate until ready to use in recipe.




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