Creamed Chicken and Rice
Posted by: Jerseygirl Thu, 10 Feb 2005, at 1:07 p.m.
4 tablespoons butter; divided
3 tablespoons flour
1/2 teaspoon dried thyme
1 cup chicken broth
1 cup milk
2 cups diced cooked chicken
1 cup canned corn; drained
1/4 teaspoon salt
1 dash pepper
1 tablespoon fine dry bread crumbs
1 tablespoon grated Parmesan cheese
2 cups cooked rice
Melt 3 tablespoons of butter in a saucepan over medium heat. Blend in flour and
thyme and cook 1 minute. Do not brown. Gradually stir in broth and milk, cooking
and stirring until thickened and smooth.
Stir in chicken, corn, salt and pepper. Pour creamed chicken in a greased baking
dish. Dot with remaining tablespoon of butter then sprinkle with bread crumbs
and cheese. Bake at 400° until hot and
bubbly, about 20 minutes. Serve cooked rice on the side.
Yield: 4 servings