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Chanche's Creamed Chicken Recipe

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This recipe for Chanche's Creamed Chicken, by , is from The Robinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carole Robinson


4 or more chicken breasts
Lawry's Salt

Cream sauce:
3/4 stick butter
1/2 c or more flour
chicken broth - 1 c or more
milk - 1c

Boil the chicken breasts in water seasoned with
more Lawry's salt than any sane person would
use until it pulls apart with a fork. Remove
chicken from broth and cool.

Cream sauce;

Melt butter in large sauce pan, add flour until
butter is almost dry. Stir over heat for a minute
or two. Add 1 c of the chicken broth and whisk,
add the 1 c of milk, whisk. Add chicken broth
until desired consistency, whisking constantly.
Serve with rice and/or biscuits




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