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!

Sandy
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

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.

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  • 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 Facts

165 calories; 5 g total fat; 36 mg cholesterol; 375 mg sodium. 14.6 g carbohydrates; 16.1 g protein; Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/11/2007
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 I 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. Read More
(70)

Most helpful critical review

Rating: 3 stars
12/04/2003
I had high hopes for this one and the flavor was really quite good. However I "stirred constantly" for 25 minutes and it never thickened. Read More
(30)
76 Ratings
  • 5 star values: 35
  • 4 star values: 25
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
10/11/2007
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 I 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. Read More
(70)
Rating: 5 stars
10/11/2007
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 I 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. Read More
(70)
Rating: 5 stars
12/03/2003
This is an excellent recipe. To try something different to mine I added the left over gravy and 1 cup of grated cheese and baked it anddd then served it over egg noodles. YUMMMMMM GOOD FOOD SANDY!!! Read More
(40)
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Rating: 3 stars
12/03/2003
I had high hopes for this one and the flavor was really quite good. However I "stirred constantly" for 25 minutes and it never thickened. Read More
(30)
Rating: 5 stars
01/14/2004
I loved this recipe. It was a nice warm meal on a cold day. The only changes I made were to add a few more veggies. I recommend and will make this again. Read More
(17)
Rating: 5 stars
03/02/2012
I gave this a 5 based on it's ease and use of leftovers. I made this with a few changes however. I'm sure as is it's a tasty as can be but I don't like canned milk or cornstarch. Thusly I started with a little over two cups of cut up left over roast chicken into the big fry pan with that along with two cups of chicken broth about a cup of last nights leftover wild rice and another 1/2 cup of leftover green beans and another cup of mixed frozen veggies got that to simmerin like it says. From there in another pot I made a simple bechamel using 2 tbsp butter 3 tbsp flour and 1 1/2 cups of chicken broth and 1/2 cup of cream. That thickened up immediately and I added it to the chicken mixture. Served it with baking powder biscuits and it was a great warm yummy leftover dinner. Of note I added absolutley zero seasoning but it could use some pepper. With the butter and cream this goes about 180 calories per serving not including the biscuits. Read More
(14)
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Rating: 3 stars
12/03/2003
To make my life easier i used leftover bbq'd chix 1 can cr. chix soup sauteed mushroom's in butter salt pepper seasoned salt and thyme served over egg noodles. YUM! Read More
(14)
Rating: 4 stars
07/04/2004
This was very easy and good. Even my picky 8 year old loved it. I used frozen corn rather than the mixed vegs that none of my kids will eat. I also used a little over a tablespoon of cornstarch to make sure it thickened. Thanks Sandy for a new and simple recipe! Read More
(13)
Rating: 3 stars
09/13/2010
This was ok a little bland and I had to add 3 tsp. more cornstarch to make it thicker otherwise it would be way too runny. But it is a great recipe when you want a quick meal and don't feel like making a mess (only uses 1 saucepan and 1 small bowl) Read More
(10)
Rating: 5 stars
09/12/2007
Very good! I tend to eye rather than measure so I may not have added the amounts exactly but this was delicious! I served it over homemade buttermilk biscuts. I used a combination of chicken stock and white wine for the base and added about 1/3 cup of frozen onion seasoning mix and a pinch of garlic powder and red pepper. Read More
(9)