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Leftovers
Creamed Chicken on Toast
A three-component leftover supper—diced cooked chicken, celery-scented white sauce, and crisp toast.
BreakfastLunchDinnerHigh-proteinStovetopPublic domainHistoric recipeUse leftovers
Prep8 min
Cook12 min
Serves4
Total20 min
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 3 cups cooked chicken, cut into 1/2-inch dice
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1/4 tsp celery salt
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 6 slices sturdy sandwich bread, toasted and cut diagonally
Make it happen
Directions
- 1
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
- 2
Slowly whisk in the warm milk. Cook, stirring, until smooth and thick enough to coat a spoon.
- 3
Season with celery salt, kosher salt, and black pepper.
- 4
Fold in the cooked chicken and heat gently until the center of the chicken reaches 165°F.
- 5
Spoon over the hot toast points and serve immediately.
Estimated per serving
Nutrition at a glance
Recipe makes 4 servings. Values are planning estimates, not medical advice.
1 portion