| Bills Chicken & Cream Sauce
3 cups of cooked chicken
2 packages of Birdseye Japanese vegetables
2 cups of medium cream sauce
1/2 cup of bread crumbs from Pepperidge Farm stuffing
2 tablespoons of melted butter
Cook the Japanese vegetables according to directions. Do not drain. Place the cup up chicken in a casserole. Add the Japanese vegetables. Pour cream sauce over both. Toss the breadcrumbs with melted butter. Spread crumbs over top of casserole. Heat in 350ºF. oven for 20 minutes until bubbling and casserole is heated through. Serves 6 - 8 Medium Cream Sauce 2 tablespoons of butter
2 tablespoons of flour
1 cup of half and half
1/4 teaspoon of salt
1/8 teaspoon of pepper
Melt the butter in saucepan over very low heat. Blend in the flour. Add the liquid gradually, stirring constantly. Cook until well blended. Season with salt and pepper. Yield 1 cup. Double Recipes for Bills Chicken & Cream Sauce. |
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