Friday, January 28, 2011


(This recipe was a favorite of our pastor's wife back home. She often brought it to church potlucks and it's been a favorite in our own household for years.)


2 chicken bouillon cubes
2 c. boiling water
3 c. diced potatoes
1 c. sliced carrots
1 c. sliced celery
2 c. shredded Cheddar cheese
1/2 c. chopped onion
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 c. butter or margarine
2 c. milk
2 to 3 Tbsp. flour
2 c. cooked, cubed chicken or turkey
1 can corn, drained, if desired

Dissolve bouillon cubes in water; add seasonings and vegetables. Cover; simmer until tender. DO NOT DRAIN. In separate pan make white sauce with butter, flour and milk. Add cheese and stir until melted. Stir chicken into vegetable mixture. Add cheese sauce. Heat, but do not boil.

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