Chicken In A Pot

Big thanks to Tarvis for this one! Is the yummy!

White Sauce For Chicken In A Pot

3/4c margarine or cooking oil
3/4c flour (whole wheat works fine)
6c milk, warmed

Chicken or beef flavoring:
2T Bouillon granules

NOTE: for recipe substitution
1 1/2c of White Sauce = 1 – 10 3/4 oz can of soup

In a large, heavy bottomed or Teflon saucepan or stock pot, melt/warm the butter or oil over low heat. Add the flour and stir until the mixture is smooth. Cook the flour/oil mixture until it begins to bubble. Do NOT let it brown. Gradually add the milk, stirring CONSTANTLY. when the sauce has thickened, stir in the bouillon granules.

When combined with other foods in casseroles, etc., this sauce freezes well. It is not recommended to freeze separately.

Chicken In A Pot

8 ea fryer parts, fresh
1 pkg Italian dressing mix, dry
6 oz Cream Cheese (I use 8oz)
1 1/2 c White Sauce
4 oz Mushrooms, sliced (I use canned stems and pieces, drained)

Sprinkle dressing packet on chicken parts in crock pot. DO NOT ADD WATER! Cook on low 6-8 hours. Then stir in rest of ingredients. Turn crock pot to high to heat through. Editors note: This took about 1 hour for me.

Freeze in freezer bags or casserole dish. To serve, thaw completely. Heat in microwave until hot.

Serve over pasta, rice, baked potatoe, bread…

Note: I use chicken leg quarters or thighs. The meat really falls apart, so it’s easier to partially cook then debone. (Of course I never remember to do this!)

This recipe can easily be multiplied, and frozen in individual meals.