4 Tablespoons flour
4 Tablespoons whipped butter
3 cups 2% milk
1 tsp or less better than bullion chicken base
4 dots yellow food coloring optional
3 cooked and diced up chicken breasts about 20 ounces or three skinless breasts
1 package Boars Head American cheese about 10 -12 slices .... 8 ounce pack.
3 Tablespoons tiny diced celery
1/3 diced onion caramelized
3 Tablespoons grated carrots
Cracked pepper to taste
Directions:
On low heat melt butter in a medium to large saucepan. Pull off burner. Add flour and mash til not lumpy. It will be in a smooth blob. Mash it up and add a tiny amount of the milk, little by little and stirring the mashed blob into the milk so it’s smooth too. Put back on burner and add the whole amount of milk. Stir thru this entire process. That’s called making white sauce. :)
Now you have all the milk in and no lumps. Heat the mixture up stirring constantly. Add sautéed onions in the milk mixture that you fried with a pinch of brown sugar in a tiny amount of whipped butter or Pam, that’s called caramelizing.
Add in the carrots, pepper, celery, cooked diced chicken, and heat well til piping hot but never boiling. Add cheese slices. Melt them into mixture and stir for about 10 minutes or so, just til it tastes right. No salt is needed as cheese has salt in it.
Spoon over toast to eat, or when cool put in 4 ounce glad cups and freeze. It freezes perfectly for an easy meal later. Yum, this is a fav of mine.
