Recipe

Gluten-free Creamed Chicken Recipe

	Jeninoregon / All my dishes 2 years, 2 months ago This dish is easy and good for using up left-overs. Can be served over any starch you prefer. My favorite is white rice. Prep:15m Cook:45m Servings:4	Jeninoregon
	chicken glutenfree leftovers

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Ingredients

4 T butter or vegetable oil

8 t millet flour

1 T potato flour/starch

8 C chicken broth

2-3 C cubed cooked chicken

2-3 C diced vegetables (cooked, frozen or raw)

1/2 t sage

1/2 t parsley

1/2 t rosemary

1/2 t thyme

garlic powder to taste

salt and pepper to taste

Directions

Heat butter or oil in a medium saucepan.

Sprinkle millet flour into heated fat and whisk constantly. Add potato flour; whisk to combine. Cook, stirring constantly for about 5 minutes.

Add chicken broth slowly, whisking, then stirring until all of the broth is combined.

Once broth is boiling and thickened, add meat, vegetables and seasonings, except for salt and pepper. Cook on medium-low, covered, stirring occasionally until vegetables are cooked through.

Taste and adjust seasonings to taste.

Serve over rice, or favorite starch.

This recipe can also be used as a filling in pot-pie, or over pasta, baked as a casserole.

(This recipe was adapted to be gluten-free from "Heavenly Chicken Starter" by Lynn Nelson. Found on the Yahoo group: "Frozen Assets".)

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