Cream chicken over toast...it's one of my ultimate comfort foods and fondest childhood dishes. I remember being so excited about seeing this on the stove cooking when I was growing up. There's just something great about a creamy sauce over toast, isn't there?
Now, it's exciting to see that this is also quite easy to make...AND that it's a perfect dish when you have leftover chicken! It's the perfect way to finish off a roasted or rotisserie chicken, and should be one of your go-to recipes after Thanksgiving. (You'll thank me when you're on day 6 of turkey sandwiches.)
3 Tablespoons unsalted butter
3 Tablespoons flour
2 cups + 2-4 Tablespoons milk
1 Tablespoon Worcheshire sauce (optional)
3 cups chopped chicken
Salt & Pepper
Melt butter in a medium pan over low heat. Add 3 Tablespoons flour and mix until combined and bubbling.
Pour in 2 cups milk and stir over low-medium heat until mixture thickens (about 10 minutes). Add 1 Tablespoon Worcestershire sauce (optional). If too thick, add a few more Tablespoons of milk to reach your desired sauce.
Add 3 cups chopped chicken and simmer over low heat for another 10 minutes.
Serve over warm, toasted bread or biscuits.