Sometimes you just want comfort food. And easy comfort food is the best! I’d roasted a chicken the other night and had leftovers, of course. The next day was hectic and we needed an easy dinner that everyone likes, something soothing and warm. I pulled all the chicken off the carcass and chopped it up to make creamed chicken. In the past, I’ve served this over toast, biscuits, rice, cornbread, or noodles. I opted for plain rice last night and it hit the spot for us all. Had I had some frozen peas I would have added them with the chicken, but I opted for steamed snap peas instead.

1/4 cup butter
1/2 an onion, diced
1/4 cup flour
2 cups chicken broth
1 cup milk
salt and pepper to taste
2-3 cups cooked chicken, diced
1 Tbs parsley

Heat the butter in a saucepan until melted. Add the onion and cook 4-5 minutes, until softened. Sprinkle the flour in and stir until incorporated, then cook a few minutes, stirring. Add the broth and milk slowly, stirring to mix in each addition so the mixture doesn’t get lumpy. Bring to a simmer and cook a few minutes, until thickened. Taste and add the salt and pepper, then add the chicken and parsley. Heat through and serve over toast, noodles, rice, or whatever suits your fancy.