Creamed Chicken Or Turkey Recipes

Steps:

• Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the wine and cook until slightly reduced, 1 minute. Whisk in the stock and simmer until thickened. Season with salt and pepper. Add the peas, heavy cream and pimientos and return to a low simmer. Add the tarragon, mustard and a few grates of nutmeg, then stir in the chicken. Toast the bread, then liberally butter and cut corner to corner. Ladle the creamed chicken over the toast points and serve. Cook's Note: The creamed chicken can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered.
• Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces.
• Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes (or until done). Serve over rice or egg noodles.

Steps:

• Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

Steps:

• In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender., Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Steps:

• In a large skillet, saute onion and celery in butter until tender.
• stir in flour until blended.
• gradually whisk in broth; bring just to a boil; boil lightly for 1 minute.
• reduce heat stir in half and half, cheeses, pimientos, salt and pepper; stir until cheese is melted add cubed chicken or turkey, mix until heated through.

Steps:

• In a medium 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.
• Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes.
• Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.
• Serve garnished with parsley or scallions.
• Serve over egg noodles, toast, or waffles.

Steps:

• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. Let the mixture simmer, stirring often, about 10 minutes. Add the cream, salt, pepper, nutmeg and cayenne.
• Add the chicken and reheat gently. Serve on waffles or toast.

Steps:

• In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins. Sprinkle with cayenne or paprika.