During my stay in Columbia, waiting for my Dad to recover from surgery, the step mom and I were able to get away and have dinner at Cracker Barrel. I’m not a HUGE fan of their food but I DO love to shop in their little country store! lol I know, by now, I’ve GOT to be boring you with all my bragging about the large collection of cookbooks I’ve acquired through the years, but they make me happy so I purchased just “1 more”. You’ve also heard me mention, on more than one occasion, my adoration of the great Southern Lady, Paula Deen. It’s strange that I’ve never owned one of HER cookbooks. I fixed that though, this weekend! I purchased, Paula Deen’s Southern Cooking Bible published by Simon and Schuster. This reads like a book with all her stories. The recipes are easy to follow and I love hearing about her Southern life! I HIGHLY recommend purchasing this book, if you’re in to that sort of thing 😉
So yesterday, Sunday, was my first day back home and, once again, I didn’t feel like cooking but necessity called. I had 3 chicken breasts in the freezer and not much else. I also had a friend and her 20 year old son spending the day with us. Bryar, the 20 year old, doesn’t like a lot of “different” food and he won’t even try many people’s cooking. I guess I should feel blessed because MY cooking is something he’ll at least TRY. lol This recipe was a complete hit with everybody, even Bryar. He told me that I didn’t make NEARLY enough! I was thrilled to be able to stretch 3 chicken breasts enough to feed 5 of us! The great Paula Deen came through for me once more 🙂 God, I love that lady! lol
Here’s what I made:
Old Fashioned Creamed Chicken over Rice
1 TBSP butter
1 TBSP all purpose flour
1/2 cup chicken broth (I used the broth from boiling the chicken breasts)
1/2 cup half and half (I used heavy cream because that’s what I had on hand)
1 TBSP dry sherry (I used white zinfindel because that’s all I had)
2 cups chopped or shredded chicken breasts (I used all 3 breasts – about 6 cups)
1/2 tsp dried thyme (i used more)
salt and pepper to taste
1 to 2 TBSP chopped fresh parsley or green scallions for garnish (optional)
*Recipe as written will serve 4 people. It’s intended for use with leftover chicken but I had to triple the recipe and STILL didn’t have enough to serve 5 of us. I served this over rice. It was so good they couldn’t stop eating! lol
- in a heavy saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute. Whisk in the broth, half and half and sherry. Bring to a boil, whisking frequently. Reduce to a simmer and cook, stirring until nice and thick, 3 to 5 minutes.
- Stir in the chicken, thyme, and salt and pepper to taste, and warm through. Serve over rice, noodles or potatoes, garnished with parsley or scallions.
*Paula suggests this recipe is good served in frozen, baked pastry shells or homemade biscuits or cornbread.