Tuesday, February 4, 2014

Creamed Chicken with Riesling

1-2-3lb Chicken cooked
1/2 cup Green Capsicum
1 sml tin Champignons
1 tin Cream of Chicken Soup (must be Campbells)
1.1/2 cups cooked Ribbon Noodles
1 tblspn Plain Flour
2 oz Butter
1 lge Onion
1/2 cup chopped Celery
1/2 cup Riesling
1.1/2 cups Water with
(3-4 Chicken Cubes)
1/2 cup Cream

Method: Heat butter add onion, celery & capsicum & cook till tender (NOT BROWN). Blend in soup, flour & then chicken stock, Riesling to make a smooth sauce. Bring to boil & simmer gently for several minutes. Season to taste. Lastly add chicken which has been cut into bite size pieces, mushrooms & noodles. Blend in cream but do not boil again. Serve with baby carrots, green peas & potato straws.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.34.

2 comments:

dinnerisserved1972.com said...

This sounds good to me.
What are potato straws?

vicki (skiourophile) said...

Hi Yinzerella! I think it's a poncy way of saying shoestring fries.

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