Wednesday, May 22, 2013

Pop It, Stir It, Fix It, Serve It: Can Do Cooking: Creamed Chicken



The purpose of this cookbook (Pop It, Stir It, Fix It, Serve It: Can Do Cooking by Laura Karr) is kind of like a "raid your cabinets and you'll find all the stuff to make these recipes" cookbook.  The recipes aren't difficult, and all the ones I tried were good (especially Friday's!)  They're good for those days when you get home from work and are just OVER IT. . .but you still have to eat.

Put this stuff over toast, noodles, or rice.  (I chose rice, and it was awesome.)

Creamed Chicken
Serves 4
Ingredients


Rice or noodles for 4
One 10-oz. can white chunk chicken, rinsed and drained
One 15-oz. can potatoes, sliced, rinsed, and drained (You can use pre-sliced if you want.)
One can condensed cream of chicken soup
One 12-oz. can evaporated milk
2 Tbsp. cornstarch dissolved in a little cold water
Salt and pepper

Prepare the rice or noodles according to the directions on the package.

Place the chicken in a saucepan.  Dice the potatoes, then add to the chicken.

Add the soup, milk, and dissolved cornstarch, then stir over medium heat until boiling and thickened.  Add salt and pepper as desired.

Serve over rice or noodles.