This is a comfort food for sure, with a thick cream sauce that soothes the tummy (and probably sits on the arteries). You can put all sorts of fresh and frozen veggies in, my favorites are peas, pimentos, and water chestnuts. But your mileage may vary.
4 chicken breasts, cooked and cut/ripped into small pieces
1 onion, diced finely
2 small square packages frozen veggies of your choice
1/2 cup butter
1/2 cup flour
2 cups chicken broth
2 tbsp lemon juice
2 cups cream or half and half (or whole milk, but it won't be as thick)
Melt the butter in a large, deep saucepan. Add the flour and work to a paste. Salt and pepper generously, and add the broth. Bring to a boil. Add lemon juice.
Turn heat down to low, add in the cream, stirring continuously. Add in the cut chicken and frozen vegetables. Add one can of water chestnuts, drained. Heat through till thickened, taking care not to boil the cream.
Serve over biscuits or brown rice.
This freezes and reheats very well. When cooking to stock a freezer for a friend, I always include some version of this. It is an excellent recipe to make in large batches and it goes well from freezer to table.
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Some of these recipes are my own, some are from family, some are taken directly out of cookbooks (and I always say so). This cooking is a product of fresh ingredients, organic produce, and a desire to eat food with high nutritional value - but not to the complete exclusion of taste.
If you would like a cake of any size for any occasion, please contact me by email. Cakes are all baked and iced from scratch and decorated to suit your tastes.
If you would like a cake of any size for any occasion, please contact me by email. Cakes are all baked and iced from scratch and decorated to suit your tastes.