Recipe Collection: Creamed Chicken and Rice

Written by Kate Tietje

When fall time approaches, some people run to Starbucks for pumpkin-spiced lattes.  Others make all the pumpkin-spiced treats.  Pumpkin spice creamer, pumpkin spice cheesecake, maybe a pumpkin pie smoothie if you’re in a warmer climate.  Not me!

Although I do love pumpkin bread, I think the changing weather and colder temperatures mean comfort foods are in order!  Ever since I was a child, I loved creamed chicken.  Although, back then, it was definitely from the frozen section.  As an adult, focusing on myself and my family consuming real food, I have since created my own version.  Creamed chicken is a wonderful comfort food.  It’s flavorful, creamy (obviously), and oh-so-satisfying, especially when you make your own chicken broth!  Let’s get to it.

Creamed Chicken and Rice

This recipe makes 4 – 5 servings.

Ingredients:

• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 4 tbsp. butter
• 2 tbsp. arrowroot
• 1 cup chicken broth
• 1 cup cooked chicken, shredded
• 1 cup milk or cream
• Salt and pepper to taste
• 1 cup brown rice

Directions:

Step 1: Cook the rice according to package directions.

Step 2: While the rice is cooking, in a pot, melt the butter before sauteing the onion and garlic until softened.

Step 3: Mix in arrowroot powder.

Step 4: Add stock and milk before stirring.

Step 5: Cook over medium heat until it starts to simmer and thickens.

Step 6: Add salt and pepper to taste and serve over the rice.

Simple, delicious!  Try cooking the chicken in broth (bone-in, if you wish), then set it aside to cool and shred.

Have you ever considered making creamed chicken and rice?