Tuesday, August 28, 2012

Creamed Chicken

Last night Andy and I ate creamed chicken. Creamed Chicken and my Mimi go hand in hand. When Calli and I were younger and my parents would go out of town we would always stay with Mimi and Grandaddy (my moms parents). EVERY SINGLE TIME we stayed with her she would let us pick what she would make for dinner and EVERY SINGLE TIME we asked her to make creamed chicken. I don't know why we always picked it because Mimi could make just about anything. She is a fantastic cook.

Mimi's Creamed Chicken
The good stuff:
-Chicken (I use boneless skinless chicken tenders ... but anything will work)
-Hard Boiled Eggs
-Frozen Peas
-1 Jar Pimentos
-Cream of chicken, cream of mushroom, and cream of celery soup (1 can each)
-Mushrooms and celery (optional)
-Salt and pepper to taste

Cook the chicken ahead of time. I usually boil it because it is easiest. Then combine cooked chicken with all the other ingredients in a saucepan. Heat on low until all the flavors mix.

Serve on rice or a piece of toast with cranberry sauce (yes like what you eat at Thanksgiving). What you serve it on is key. It is what makes it yummy!

The only hard part about this recipe is that Mimi doesn't measure anything. She just eyeballs everything. So you just have to guess/make do. No matter what it will turn out yummy. You can't mess up creamed chicken :)!

1 comment:

  1. I'd love to try and make this… I've never made anything like it! Since there is not measurements… what kind of consistency is it suppose to be? And which way do you eat it…with rice or toast with cranberry sauce (T and I don't really care for cranberry sauce…)