2 cups cooked and cubed (or shredded) chicken
3 tablespoons butter
1/2 onion, finely chopped
1 1/2 teaspoons garlic, finely minced
1/4 cup flour
2 cups milk
1 cup chicken broth
1 teaspoon salt
pepper to taste
hot cooked sticky white rice
Toppings:
shredded cheddar cheese
pineapple tidbits
chopped celery
sliced green onion
chopped tomatoes
coconut
chow mein noodles
Directions:
- In a large sauce pan, saute the onion in the butter until soft and translucent. Add the garlic and cook for about one minute, stirring, until fragrant.
- Sprinkle the flour over the onions and stir to combine. Cook over medium heat for one minute.
- Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium. Add the salt and pepper.
- Add the chicken and simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
- Serve over hot rice with toppings.
Notes:
I love this recipe because it's all from scratch, and the sauce is not out of a can. So fresh and healthy! Also, quick and easy prep.
Source:
adapted from realmomkitchen.com and Favorites cookbook
