Recipe: Creamed Chicken

CREAMED CHICKEN

1/4 cup butter or margarine
1/2 cup thinly slice celery
1/4 cup self rising flour
1 1/2 cups milk
1/2 teaspoon salt
1 dash pepper
1 dash red pepper
2 cups diced cooked chicken
3 large biscuits, split or 3 large slices dry toast

Melt the butter in a small saucepan over medium-low heat; add celery. Cover and cook until tender.

Sprinkle flour over mixture and stir until smooth. Cook one minute, stirring constantly.

Gradually stir in milk until smooth; add salt, pepper and red pepper then chicken. Cook stirring constantly, until thickened. If the gravy is too thick for you, add a little water to thin it and simmer 1 minute.

Serve over biscuits or toast.

Servings: 3
Source: Jack Lewis