Title: Creamed Chicken Aka Chicken a la King
Categories: None
Yield: 1 Servings

2 tb Schmaltz or vegetable oil
2 tb Flour
2 c Chicken broth; (I use the
-parve boullion)
2 c Cooked chicken diced
3 Hard boiled eggs diced
Frozen/canned vegetables

Melt oil and stir in flour making paste. Add broth slowly stirring well.
Heat until mixture becomes thick, add chicken, eggs and vegetables (I
usually take a handful of whatever frozen veggies I have on hand - usually
corn, lima beans, peas, broccoli, string beans, mushrooms*, etc.). Cook,
covered, on a low heat until all ingredients are heated. I season to taste
with a little salt, and if I feel exotic, I put in some tarragon.

This goes well over rice or noodles and freezes well.

*I buy a lot of my produce from a truck near my office. They sell in set
quantities only and I am frequently taking home 2 pounds of mushrooms when
I won't be needing that many. If I can't use them up in a short time and
they start to look yucky, I wash them, slice them and throw them into a
zip-lock bag. This goes into the freezer and whenever I need mushrooms for
a recipe, I just grab the amount I need and keep the rest in the freezer.

Posted to JEWISH-FOOD digest Volume 98 #013 by
Judith.Trachtman@cbis.ece.drexel.edu (Judy Trachtman) on Jan 7, 1998