Amish Creamed Chicken with Noodles
Eric Hicks
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20
More Info
Serves 4
1 stick butter, divided
1⁄2 cup bell pepper, diced
8 oz mushrooms, sliced
1⁄2 cup flour
1⁄2 tsp garlic powder
1 cup milk or cream
2 1⁄2 cup chicken broth
3 1⁄2 cup cooked chicken, chopped
1⁄2 cup frozen green peas
1 lb pasta
Melt half the butter in a skillet. Add the bell pepper and mushrooms. Cook until tender, about 5 minutes. Remove to a plate.
Melt the remaining butter in the same skillet. Add the flour and garlic powder. Whisk until smooth.
Slowly whisk in the milk and chicken broth. Bring to a simmer, reduce heat to low and cook about 3 to 5 minutes. (You can add more chicken broth if it gets too thick.)
Add the mushrooms and bell pepper back to the skillet along with the chicken and peas. Cook until warmed through, about 2 to 3 minutes. Season with salt and pepper.
