Creamed Chicken

I love Creamed Chicken, it is one of my all time favorite meals. I like it on mashed potatoes, biscuits, noodles, or shoved in a pie crust. The restaurant I used to work at had some of the best cream chicken I have ever had. Unfortunately, mine isn't as good, but some things are hard to replicate. Although, mine still is pretty darn tasty. It is so simple to make. I used to spend a lot of time buying all the fresh veggies, cleaning, and chopping them up.  I love all the different veggies in this, unfortunately, Lucinda doesn't like lima beans, so I have to leave them out. Now, I buy the steam fresh frozen veggies. Winning idea! 

For this recipe, make sure you have a really good chicken broth. If I don't have any homemade on hand, I use Swansons. I think it has a really good flavor. We used to be a College Inn broth family, until Costco didn't have it in stock and we grabbed some Swansons. Haven't looked back since. If you want to use fresh veggies, it is still easy to do, just takes a little more prep work. If you need this done fast, you'll want to take 1/4 cup of broth and mix it with 2 tablespoons of cornstarch to thicken it. If you have some time on your hands, you can just let it cook down for about an hour and it thickens on it's own. Either way, you  will have a delicious meal. 

Creamed Chicken:
1 bag Steam Fresh Veggies (carrots, peas, green beans, corn)
            -----or-----
      fresh veggies chopped up
1 can chicken broth
1 can cream of chicken soup
2-3 chicken breasts shredded
1/2 cup mild cheddar cheese
2 teaspoons garlic powder
1 teaspoon black pepper
2 tablespoons cornstarch

Mix all the ingredients together EXCEPT the cornstarch and 1/4 cup broth in a large pan. Simmer for about half an hour and add mixed cornstarch and broth. If not using cornstarch, simmer for an hour, occasionally stirring. Serve with whichever sides your family likes. Enjoy!