CREAMED CHICKEN AND VEGETABLES

Creamed Chicken and Vegetables image

Provided by Linda Woods

Categories Chicken Vegetable Brunch Kid-Friendly Dinner Summer Bon Appétit Oregon Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

2 tablespoons (1/4 stick) butter
2 large leeks (white and pale green parts only), halved lengthwise, sliced crosswise
2 large carrots, peeled, sliced
2 medium russet potatoes, peeled, cut into 1/2-inch pieces
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
2 1/2 teaspoons chopped fresh rosemary or 1 3/4 teaspoons dried
2 large garlic cloves, chopped
1 3/4 cups (or more) canned low-salt chicken broth
1 10 3/4-ounce can condensed cream of chicken soup
1/2 cup whipping cream
3 cups diced cooked chicken

Steps:

Melt butter in heavy large pot over medium heat. Add leeks, carrots, potatoes, herbs and garlic. Sauté until vegetables begin to soften, about 5 minutes. Add 1 3/4 cups broth; bring to boil. Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes.
Mix condensed soup and cream into vegetables. Add chicken. Simmer until heated through, thinning with additional broth by 1/4 cupfuls, if desired about 5 minutes. Season with salt and pepper.

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