Saturday, August 7, 2010

Creamed Chicken and Mushrooms


6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
12-ounce can evaporated milk
1 to 2 cups cooked chicken, chopped
4-ounce can mushrooms, drained
1/4 cup white wine


In a 4-quart saucepan, melt butter and add flour, salt and pepper. Remove from heat and stir in broth and evaporated milk. Bring to a boil for one minute, stirring constantly. Stir in chicken, mushrooms and wine; heat through.

Makes 6 to 8 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

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