Chicken Dish

[snowangel]

Chicken Dish

This recipe is from the Cooking with/for Disabilities Course in the eCGI.

This mixture can be used in a few different ways. I have put it in a casserol dish and topped it with either biscuit dough, puff pastry or pie crust and backed it to make Chicken Pot Pie. I have also served it over egg noddles or incorporated slightly undercooked egg noddles into the mixture, put it in a greased casserole dish and topped it with bread crumbs and baked. One of the nice things about this dish is it is easy to incorporate vegetables, and it is creamy and soft. If making for a person with oral motor difficulties, shred the chicken more finely, for others, just pull it into nice big hunks. Similarly, vary the size of the dice on the onions, carrots, celery and other vegetables

• 1 finely chopped onion
  
• 3 medium carrots, diced
  
• 2 ribs celery, diced
  
• 1/4 c butter
  
• 1/2 c flour
  
• 2 c chicken broth (hopefully, homemade)
  
• 1-1/2 c milk
  
• 1/2 tsp dried thyme or 1-1/2 t. minced fresh thyme
  
• 3 T dry sherry or white wine
  
• salt and pepper to taste
  
• 2 c shredded cooked chicken
  
• 1 c cooked, diced vegetables (I use leftover broccoli, asparagus, green beans, etc.)
  

If you are going to bake as chicken pot pie or as a casserole with noodles, preheat oven to 350.°

In a large saucepan over medium, melt butter. After foaming subsides, add onions, carrots and celery and cook until softened. Lower heat and add flour. Stir constantly for 5-6 minutes and slowly add chicken broth, stirring constantly. When chicken broth is incorporated, add thyme, salt, pepper and sherry. Add the milk slowly, stiring frequently until mixture comes to a simmer and thickens.

Serve over hot cooked egg noodles or put in a greased 9 x 13" baking dish or casserole and top with raw biscuits, puff pastry or pie crust. If baking, bake until hot and bubbly and (if using) biscuits or pie crust is browned.

Keywords: Main Dish, Chicken, Healthy Choices, eGCI

( RG1004 )