CHEF JEFF: One Byte At A Time — Creamed Chicken

There’s nothing better than some comfort food on a day that’s cold and windy. And today is one of those days! (Well, actually, you could say that about a lot of days if you live in the Northland, especially North Dakota and Minnesota.)

Many dishes fit that bill, but one that does it for me is creamed chicken (in my case, a lot of time pheasant is the star). The dish is warm, filling and satisfying, especially when served over a bed of mashed potatoes. To me, it’s the epitome of comfort food.

Of all the times I’ve made cream of chicken, it’s doubtful any two have been exactly alike. I like to play around with different seasonings and soups.

The following concoction is one I threw together after looking through a few of my treasured, old church cookbooks, taking bits and pieces from three or four of them.

What I’ve come up with is sure to take a bite out of the cold north wind!

Creamed Chicken and Mashed Potatoes
3 cups cooked chicken, cut up (can substitute pheasant)
1 10½ ounce can cream of chicken soup
1 10½ ounce can cream of celery soup
¼ cup half and half
¼ cup sour cream
½ cup chicken broth
½ cup frozen peas (optional)
1 small onion, diced
1 stalk celery, diced
1 clove garlic, minced
1/8 teaspoon thyme
Olive oil
Salt and pepper to taste
Saute onion, celery and garlic in olive oil until translucent. Add chicken, soups, broth, sour cream, half and half, peas and spices. Simmer for ½ hour to ¾ hour. Serve over mashed potatoes.

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