GRANDMA'S CLASSIC CREAMED CHICKEN OVER BAKED POTATOES

Grandma's Classic Creamed Chicken over Baked Potatoes image

This is not all that unique and really nothing special, but it is just GOOD comfort food. It was my Grandma's recipe, although I am sure she got bits and pieces from combining other classic recipes. One night Grandma was making the chicken, but when she went to make the biscuits, she was out of flour. So ... potatoes was the answer. We all liked it so much, that is how we always made it from then on.

Provided by SarasotaCook

Categories Chicken

Time 30m

Yield 4 Individual Servings, 4 serving(s)

Number Of Ingredients 15

Previous Next

Ingredients

2 large potatoes, baked and cut in half
2 tablespoons butter
2 tablespoons flour
2 1/2 cups light cream (milk or half and half will work fine)
1 cup chicken, cooked and diced
1 cup peas (frozen peas work fine)
1 1/2 cups button mushrooms, sliced
1/2 cup celery, fine diced
1/2 cup red pepper, diced
1 small onion, diced
1 tablespoon fresh parsley, fine chopped
1 teaspoon olive oil
salt
pepper
white cheddar cheese, grated fine

Steps:

Potatoes -- I always bake mine ahead, cut in half and just heat up in the microwave before serving.
Bechemel -- In a small sauce pan, add the butter and bring to medium heat. Melt the butter and then whisk in the flour. Mix well to combine and cook a couple of minutes to loose the flour taste. Slowly whisk in the milk or cream and and bring up to a low boil until thickened. You can set this off to the side.
Vegetables -- In a large sauce pan, add the olive oil and bring to medium / medium high heat. Add the celery, onion and red pepper and cook 2-3 minutes, then add in the mushrooms and cook another 5 minutes under the vegetables are tender.
Chicken -- Now, I cook my chicken ahead or I use leftover chicken, so please make the chicken anyway you want. I usually oven roast a couple of bone in breasts, seasoned with just olive oil, salt and pepper, 375 for 40-45 minutes (depending on the size).
Reduce the heat to medium low, add in the chicken, peas and bechemel sauce and cook until everything is heated through. Taste for seasoning (salt and pepper) and add the parsley. If the sauce is a bit thick, add a little more cream or milk. I like a nice thick sauce, but it is up to you.
Potato -- Since I make mine ahead, just microwave for a minute to heat up. If you just baked them, follow the directions below.
Serve -- Take the potato, slice it in half and lightly use a fork and break up the inside of the potato, don't take any out, just mix it up a bit.
Then top with a few spoons of the chicken over the potato. Top with the cheese and enjoy. You can also put under the broiler, microwave or oven for just a few minutes to melt the cheese. It is just a garnish. And the heat of the sauce will melt the cheese all on it's own. Serve with a fresh salad for a nice easy CLASSIC dish.
Note: Baked Potato Time is not included in Prep Time.