“I make this with leftover chicken, and serve it over biscuits or pastry shells. A good way to use up leftovers that won't quite stretch by themselves!” - by Sandy
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Combine chicken, vegetables and broth or wine in a medium saucepan over medium low heat. Stir all together and let simmer until heated through.
- In a small bowl beat cornstarch into evaporated milk and add to chicken mixture. Reduce heat to low and cook, stirring constantly, until thickened. Season with salt and pepper to taste, unless leftover chicken has enough of its own seasoning already. Serve hot.
Nutrition
Amount Per Serving (4 total)
- Calories
- 165 cal
- 8%
- Fat
- 5 g
- 8%
- Carbs
- 14.6 g
- 5%
Based on a 2,000 calorie diet
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Reviews (59)
Rate This Recipe
"I usually use quite a bit more conrstarch and instead of low heat stirring constantly, I've found that med-low heat and stirring occasionally thickens it up better. I always serve over pastry shells, ..." See moreI tried it once over rice and it just wasn't the same! Quick, easy and tasty, base recipe but even better with some spices. This is a staple for our household and now I finally use my leftover chicken instead of tossing it out 2 weeks later! Most recently, I used my leftover chicken from 'crumb-coated chicken thighs' (on this site) and the seasoning made it OUTSTANDING. I was a little leary at first that it would be too much, but it wasn't. Yum, yum, yum!! If you have plain leftover chicken, try 1/4 tsp each of ground cumin, paprika, chili powder and curry powder for starters. Stir the spices in when you add the chicken its really good stuff! Never any leftovers of this one."
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