Creamed Chicken

A dish that's been served to me for as long as I can remember is creamed chicken. It's a relatively simple dish to make. First, you need to prepare a starch; rice, toast or pasta works, but rice is where the money's at.

Seperately, boil about a pound of chicken breast for about twenty minutes. When that's done, remove the chicken from the water, let it cool, and cut it into small, bit-sized pieces.

Take a stick of butter, and melt it in a sauce pan. Take a half a cup of flour, add it to the melted butter, and stir it to create a roux. Add about two cups of chicken broth (you can use whatever kind of chicken broth you'd like - canned is easier) to the roux and stir it to create the creme. Add the chopped chicken, salt and pepper to taste, and serve over the rice.

This is definitely an old-fashioned one. My dad got it from his mom, who got it from her mom, who got it from an unknown source. Hopefully from her mom, though.

What's really great about this dish is that everything combines to create an epic mass of tasty, gooey, pleasing comfort food. You can even add pees and carrots to turn it into something that's slightly more healthy for you. I definitely plan on making this dish for my kids one day. Believe that.