Turkey a la King

Turkey a la King
(File Photo)

There are slices of roasted Turkey in our fridge. Yes!  Tonight, we will be enjoying Turkey a la King served over sliced toasted oatmeal bread.  We enjoy this dinner. Think small chunks of roasted Turkey that are surrounded by mixed veggies in a creamy white sauce- oh yum!  After Thanksgiving Day this is always a "go to" dinner for me.  The Turkey was cooked yesterday and the veggies are in our freezer.  A can of chicken broth is in our pantry.  What can be easier?

Why roll out or purchase/ use another pie crust to prepare a pot pie?  Using toasted bread is so much easier!  So much quicker too!  There is no need to bake anything in the oven.   

Take a short cut today or tomorrow.  Prepare Turkey a la King using this easy recipe! (Click here for recipe.)  Just remember the Cranberry Sauce!

Enjoy!
Yummy!             

Chicken Chowder

A Steaming Bowl of Chicken Chowder

It's been freezing cold outside!  A big bowl of steaming homemade soup for dinner sounds great.  On Thursday, that was my thought process in the afternoon.  So that's what we had for dinner- a hearty hot bowl of soup!  Most of the ingredients were, well, leftovers from another dinner. 

On Wednesday the family was in town.  It was a FuN time!  After Wednesday's dinner there were many slices of oven baked barbecued Chicken remaining on the serving dish.  There was also a small amount of mashed potatoes.  One other food we always have whenever they are in is Kraft Mac and Cheese.  I'm not sure how, but yes, there was a bit remaining, too.  Nothing else. 

As I was deciding what to prepare for dinner, the happy memories of Wednesday reminded me that we did have a few leftovers in the fridge.  This could be the start of a hearty soup on a cold winter night.  And it was!

It did not take long for me to combine Chicken Broth with about 1/2 Cup of Mashed Potatoes in a small soup pot.  About 1 Cup of frozen Mixed Veggies were add to the mixture along with dehydrated Onion, Parsley and also Basil.  After cooking the vegetables in the broth mixture for 11 minutes, about 1 Cup of cooked Chicken chunks were added and stirred in.  Then about 1/2 Cup of the prepared Kraft Mac and Cheese.  To make this soup a little creamier, I added in 1/2 Cup of Milk.  What a delicious soup!  The macaroni that was coated with cheese gave the soup a great taste.  I wanted it a little creamier, so I added in 1/2 Cup of Milk. 

WoW!  This very tasty hearty soup was prepared mostly from leftovers.  Who would have guessed that soup would be on the menu the following night?  Soup that was prepared with, well, foods that were just waiting in the fridge!  So good! 

Chicken Chowder 
     2- 3 Servings

Ingredients:
1 can Chicken Broth (I use 14.5 ounce can College Inn Light and Fat Free Chicken Broth)
1/2 Cup Mashed Potatoes
1 Cup frozen Mixed Vegetables
1 Tablespoon Parsley
1 Tablespoon dehydrated chopped Onion
1/2 teaspoon dried Basil
1 Cup cooked Chicken- cut into small chunks
1/2 Cup cooked (Kraft) Mac and Cheese
1/2 Cup Milk

Method:

1. In a small Dutch Oven/ Soup Pot combine Chicken Broth with Mashed Potatoes. 
2. Stir and bring to a simmer.
3. Add frozen Mixed Vegetables, Parsley, Onion & Basil.  Cook for 11 Minutes or until vegetables are done.
4.  Add cooked Chicken chunks and Kraft Mac & Cheese.  Stir.
5. Add 1/2 Cup Milk and stir.  Soup will be creamier.
6. Heat another 4- 5 Minutes.

A bowl of this hot soup tasted so good on that cold night! 

Enjoy!
Yummy!

          

~Turkey a la King~

Turkey a la King
(File Photo)

Is there leftover Turkey from your delicious dinner on Thursday?  Or maybe just a little is remaining.  It's a great opportunity to make Turkey a la King for dinner!  You probably have all of the ingredients already.  This is so similar to a Turkey Pot Pie.  However, there is no need to roll out or purchase a pie crust.  A creamy sauce filled with small bites of turkey along with mixed vegetables served over toasted bread.  Now, that's what I call easy.  That's also what I call yummy!

So, find your can of Chicken Broth, Milk and package of frozen vegetables to prepare this for tonight's dinner.  :)

Turkey a la King
     Serves 2- 3 people 


Ingredients:
1/4 Cup Margarine/ Butter (I use unsalted.)
1/3 Cup Flour
1 Cup Chicken or Turkey Broth
      (I use College Inn Light & Fat Free Chicken Broth.)
1 Cup Milk
1 Cup Turkey chunks (cooked), cut up, more if desired
 2 Cups cooked Carrots & Peas (or Mixed Vegetables)

*****
Sliced Bread, Toasted, 1- 2 slices/ person

Method:

1.  Melt Margarine/ Butter in large skillet/ large pot.
2.  Remove skillet from Medium heat and slowly stir in Flour.
3.  Return to heat and slowly add in Chicken Broth & Milk while slowly stirring constantly.
4.  Continue stirring over heat until sauce is thick and bubbly. 
5.  Add cooked Turkey chunks.
6.  Add in cooked vegetables.
7.  Stir and heat mixture for 1 - 2 Minutes.
8.  Serve over toasted Bread.

There's always some Cranberry Sauce on our table to enjoy while having this at dinner!  It's easy and delicious!   

Enjoy!
Yummy!

     

Turkey a la King

Turkey a la King
over Toasted Oatmeal Bread
(File Photo)

What's for dinner???  Oh, it's become a tradition!  Every year over the Thanksgiving Weekend I make Turkey a la King for dinner using the remaining pieces of roasted Turkey.  Forget making a pie crust & preparing a deep dish or a Turkey pot pie.  A lot of cooking has been going on & this is a quick, nutritious, colorful & yummy dinner.  A creamy sauce that's filled with tender chunks of roasted Turkey & cooked veggies served over toasted bread.  Easy is good & in this case, easy also tastes delicious!

And, an added plus is that I usually have enough roasted Turkey remaining to make a triple batch.  You know what that means!  After the a la King cools, the extra servings are packed into Ziploc Freezer containers & placed in the freezer. 

Oh, this dinner freezes very well.  I usually place a container in the fridge the night before serving again.  It will defrost & only need reheating.  When reheating, add a little more Milk.  The sauce will be smooth & creamy when stirred and served over toasted bread!  

The recipe below is for 1 batch.

Turkey a la King
      Serves 2 - 3 Adults

Ingredients:
1/4 Cup Margarine/ Butter (I use unsalted.)
1/3 Cup Flour
1 Cup Chicken/ Turkey Broth
     (I use College Inn Light & Fat Free Chicken Broth.)
1 Cup Milk
1 Cup Turkey chunks (cooked), cut up, more if desired
2 Cups cooked Carrots & Peas (or Mixed Vegetables)

*******
 Sliced Bread, Toasted- 1 or 2 slices/ person

Method:

1.  Melt Margarine/ Butter in large skillet/ large pot.
2.  Remove skillet from Medium heat and slowly stir in Flour.  
3.  Return to heat and slowly add in Chicken Broth & Milk while slowly stirring constantly.
4.  Continue stirring over heat until sauce is thick and bubbly. 
5.  Add cooked Turkey chunks.
6.  Add in cooked vegetables.
7.  Stir and heat mixture for 1 - 2 Minutes.
8.  Serve over toasted Bread.

What a great reminder of Thanksgiving whenever we enjoy portions that are just waiting in our freezer!  This has also become a comfort food on a cold night!  There's been a chill in the air today.  Winter will soon be here.    

Enjoy!
Yummy!

         

Tomato Basil White Bean Soup- with Couscous

Tomato Basil White Bean Soup
with Couscous

Our frigid weather + wind chills has reminded me that a bowl of steaming hearty homemade soup tastes so good on a cold evening!  This is especially true in the winter.  One very quick & easy homemade soup that tastes so yummy is Tomato Basil White Bean Soup!  Each spoonful contains small pieces of tomatoes & White Kidney Beans.  Then, there's the flavors & flakes of Basil & Parsley.  Ahhh!       

This is one of those quick dinners that tastes amazing.  The ingredients are always in my pantry.  They probably are in yours, too.  Everything is placed in my large pot!  Then, the soup simmers.  How easy can that be? 

If there is any "leftover" cooked white rice (from a previous dinner) in the fridge, I heat it to add to the soup bowls before serving.  Otherwise, I now add prepared Couscous to the soup bowls.  What a great addition!  Do you add Couscous to your soups?                 

Tomato Basil White Bean Soup with Couscous
4 Servings      

Ingredients:
1 can (14.5 ounces) Fat Free & Lower Sodium Chicken Broth
     (I use College Inn.)
1 can (15 ounces) Tomato Sauce
1 can Tomatoes, drained  ***If using whole tomatoes, cut into eighths.
1 can (15 ounces) Cannellini Beans (White Kidney Beans)
1 Tablespoon Dehydrated Onion
2 Tablespoons Dried Parsley 
2 teaspoons dried Basil
1/4 teaspoon Garlic Powder
****
1 Tablespoon Couscous
about 1/4 Cup broth from Tomato Basil White Bean Soup

***I use whatever size can of Tomatoes I have in my pantry.

Method:

1.  Place all ingredients, except Cannellini Beans, in large pot or Dutch Oven.
2.  Drain Cannellini Beans & rinse in cold water, drain again.
3. Add rinsed Cannellini Beans to large pot, stir.
4.  Bring to a boil.
5.  Simmer for 30 minutes & stir occasionally.
6.  Prepare Couscous:  Place Couscous in a small bowl.
7. To Couscous add the 1/4 Cup soup broth & stir.
8. Let stand 5 Minutes, then stir again.
9. Before serving soup, place prepared Couscous in soup bowls.
10. Add the Tomato Basil White Bean Soup & stir.   
11. Enjoy with a slice of rye bread.

If the soup gets a little thick while simmering, just add 2 ounces of water to the pot & stir in.

Tomato Basil White Bean Soup is quick & easy to make!

Enjoy!
Yummy!

    

~Minestrone Soup~

1st Day of Spring- 2015

Looking at the snowflakes falling on Friday reminded me of Minestrone Soup!  It was the 1st day of Spring & I've been waiting for the piles of snow in our front yard to melt.  My Snow Crocuses are deep in the ground- waiting to pop up!  Just sayin'!  Snow meant chilly temps.  Chilly temps called for a bowl of hot nutritious soup!  What can be easier than locating the ingredients at hand & combining them?  Usually, I add 1 Potato cut into chunks into the pot, but it was not to be found.  Sometimes, you gotta' go with the flow & use what's on hand!  This Minestrone Soup tasted so good!      Yum!       

Minestrone Soup

Ingredients:
1 can Red or White Kidney Beans (15.5 ounce)
1 can Tomatoes, drained (16 - 28 ounces)
1 lb. Carrots - peeled & cut into slices or "baby carrots" 
1 box frozen Spinach - defrosted
1 Cup Elbow macaroni
4 cans Light & Fat Free Chicken Broth (14.5 ounce each)
1/4 teaspoon Black Pepper
1/4 teaspoon Oregano
1/4 teaspoon Basil
1/4 teaspoon Garlic Powder (optional)

*1 washed/ cut into slices Zucchini- was in my fridge, so I added it into the pot.

Method:

1.  Drain Kidney Beans.  Rinse in cold water & drain.  Repeat again.
2.  Place Kidney Beans in large pot.
3.  Drain Tomatoes & cut into quarters.
4.  Add to pot.
5.  Rinse Carrots in cold water & drain.
6.  Add to pot.
7.  Add the remaining ingredients into the large pot.
8.  Stir.
9.  Bring to a boil.
10.  Reduce heat & simmer for 1 hour. Carrots should be tender.
11.  Place in bowls & enjoy along with a slice of Rye Bread.

Yes, there were extra portions!  After this yummy soup cooled the portions were placed in Ziploc Freezer container(s) & then in our freezer.  There will be other chilly days & a bowl of hot hearty soup will be defrosted for dinner! 

 **When reheating, add 1 can (14.5 ounce) Light & Fat Free Chicken Broth.

Enjoy!
Yummy!

   

Green Bean Chicken Chili

Ready to be placed in the bowls!

Last Friday afternoon my Slow Cooker was doing the cooking for me!  Dinner needed to be hearty, delicious & also have another 2 servings for another quick dinner during the weekend.  I've been working on Long Meddowe Days for the past few months and the 35th celebration took place this past weekend.  Long Meddowe Days is my town's (Longmeadow, MA) celebration in May of our long colonial history.  Our celebration includes a craft/ artist fair, 5K road race/ walk, history tours, food & entertainment.  Yes, I've been cooking, but with all of our other wonderful family celebrations I have not been blogging.

Friday at dinner time it was time to locate the soup bowls & the fat free sour cream.  When the chicken was purchased earlier that day I knew that Chicken Chili would be bubbling in my slow cooker.  We needed a green veggie.  There were no peppers in my freezer nor in my fridge, so I added a package of defrosted Green Beans to my recipe.  How yummy & spicy!  

It took little time to place the ingredients in my Slow Cooker's pot.  We do eat many dinners containing chicken and this chicken recipe is so tasty any time during the year!

Green Bean Chicken Chili

Ingredients:

(1) 10 ounce package defrosted Green Beans
1- 1 and 1/2 lbs. Boneless Skinless Chicken Breasts
1 Tablespoon Dehydrated Onion     
1 Tablespoon Dehydrated Parsley
(2) cans 14 oz. Red Kidney Beans, drained, rinsed & drained again
(1) can Plum Tomatoes - 15- 22 oz. - drained & cut into chunks
2- 3 teaspoons Chili Powder
1/2 teaspoon Garlic Powder
1 teaspoon Cumin
1 teaspoon Oregano
(1) can 14.5 oz. Chicken Broth (Low Sodium, Low Fat)
 3 Tablespoons Flour
*****
Optional:   (1) 8 oz. can Tomato Sauce is added. 

Method:

1. Spray PAM on bottom of Slow Cooker pot.
2.  Place defrosted Green Beans in Slow Cooker Pot.
3.  Add Boneless Skinless Chicken Breasts on top.
4.  Sprinkle on Onion & Parsley.
5. Add Red Kidney Beans.
6.  Top with Tomato Chunks.
7. Sprinkle on Chili Powder, Garlic Powder, Cumin & Oregano.
8.  In small bowl blend 3 Tablespoons Flour with about 1 Cup Chicken Broth until smooth.
9.  Add remaining Broth to bowl & blend together.
10. Pour liquid over ingredients in Slow Cooker.
11. Add Cover.
12.  Cook on High for 3 and 1/2 hours.  Reduce to Medium for 1/2 hour.
13.  Before serving, stir Chili.  The tender Chicken breaks into smaller pieces.
14.  Ladle into soup bowls.  
15. Enjoy with a dollop of low fat sour cream & rye bread.

This Slow Cooker meal was a very hearty dinner after a busy day!  There were leftover portions, also!  Quite often they are placed in my freezer, but last weekend we devoured them at another dinner!

The sun was shining & the weather was warm, so we had a very successful Long Meddowe Days! Woohoo!    

***Note:  When reheating, about 6 ounces of water may need to be added to the Chili.

Enjoy!
Yummy!

   

Chicken Curry

Chicken Curry

My Slow Cooker is used so often!  I enjoy the quick prep time and also the great aroma that floats from my kitchen for a few hours while my slow Cooker is working.  Last week a Slow Cooker/ Crock Pot recipe caught my eye when I scrolled on McCormick's site.  A Slow Cooker Chicken Rice Curry recipe!  Chicken is a staple here, so I kept reading.  An apple - nice!  Raisins - I was definitely hooked.  The next day we totally enjoyed Chicken Curry served over Rice.  "Rice is Nice" and this is my fave method to cook Rice.

There were changes going on when I prepared this yummy entree:

• I really don't like instant rice, unless I'm using my MIL's Rice Pudding recipe, that uses instant rice.  For that reason, I did not follow the McCormick recipe exactly.

• My Slow Cooker has a teflon coating, so I usually place washed baby carrots in the bottom of the pot in many slow Cooker recipes.  The carrots prevent the meat (chicken here) from drying out on the bottom.  Can you tell that I once had a bad experience?  An added plus:  Those nutritious very tender carrots tasted so good here.
  

Extra portions to be placed in my fridge

In my photos the fluffy Rice is not plated with this yummy steaming flavorful Chicken Curry on top.  The aroma was so enticing - we could not wait for me to take out my camera and focus.  The extra portions shown above were covered with foil and refrigerated.  The Rice & Chicken Curry were reheated 2 nights later for another yummy dinner!  Sooo goood!

The Raisins & the unpeeled Apple cut into chunks added with the Curry Powder taste so good!  The carrots pick up a little sweetness, too.

Chicken Curry with Rice
                                            inspired by McCormick 

Ingredients:
1 (16 ounce) pkg. rinsed Baby Carrots
2 lbs. boneless skinless Chicken Breasts
2 Bay Leaves
1 large Apple cored & cut into chunks - Cortland or Empire
1/4 Cup Raisins

1 Tablespoon Curry Powder
1 teaspoon Paprika
1/2 teaspoon Garlic Powder
1 Tablespoon dehydrated Onions

*  *  *
2 ounces Water
3 Tablespoons Flour
1 can (14.5 ounces) Chicken Broth
         (I use Fat Free/Lower Sodium Broth.)

Method:

1. Spray Slow Cooker pot with PAM.
2. Wash Baby Carrots & place on bottom of Slow Cooker pot.
3. Rinse Chicken Breasts under cool running water & place on Carrots.
4. Add 2 Bay leaves.
5. Wash Apple.  Core & cut into chunks.  Add on top of Chicken.
6. Sprinkle on Raisins.
7. Add Curry Powder, Paprika & Garlic Powder.
8. Sprinkle on Dehydrated Onions.
9. In a bowl, combine Water, Flour & 1/4 Cup Chicken Broth.  Stir until smooth.
10. Add remaining Broth to bowl, stir.
11. Add Water, Flour, Broth combo to Slow Cooker pot.
12. Place lid on top.
13. Set temperature to High.  Cook for 4 hours.
14. Start preparing the Rice about 40 Minutes before turning off the Slow Cooker.  Click for Recipe. 

This is absolutely delicious!  Take your Slow Cooker/ Crock Pot out and make this entree.  Full of flavor and very tender!

Enjoy!
Yummy!

     

Slow Cooker Chicken Chili

Chicken Chili

During the frigid winter, mentioning the food Chili always brings visions of hot steaming bowls of a thick red comfort food served in a bowl.  Two days ago in my pantry I located red kidney beans.  I had plum tomatoes. Chicken was in the fridge.  It was the great opportunity to take out my Chicken Chili recipe!

This is a great meal to prepare in a Slow Cooker or in a Crock Pot.  I remember finding a variation of it originally in "some" magazine a few years ago when I was writing (typing) a cookbook with easy recipes for my son.  It was the summer after he graduated from college.  That summer a crash course in food & food safety took place in our kitchen.  After coming home from his summer job in the evening, he & I whipped up dinners.  As a mom I needed to know that he had some kitchen experience - before he started the next phase of his education that September.  After all, he could not eat out all the time.  It worked well!  Now, I smile when he & his family are visiting "back home" and he asks if he can help in the kitchen.  :) The answer is always "Yes"!

My younger son learned his basic cooking skills using the same method.  I had compiled 2 cookbooks 3 years earlier.  Whenever he is "back home" he is our "Garlic Mashed Potatoes" guy.  :)  Nice!

Slow Cooker Chicken Chili 

Ingredients:
1 Green Pepper, cut into strips
1- 1 and 1/2 lbs. Boneless Skinless Chicken Breasts
1 Cup sliced Okra - Optional (I use frozen & defrosted.)
1 Tablespoon Dehydrated Onion
1 Tablespoon Dehydrated Parsley
2 cans 14 oz. Red Kidney Beans, drained, rinsed & drained again
1 can Plum Tomatoes - 15- 22 oz. - drained & cut into chunks
2- 3 teaspoons Chili Powder
1/2 teaspoon Garlic Powder
1 teaspoon Cumin
1 teaspoon Oregano
1 can 14.5 oz. Chicken Broth (Low Sodium, Low Fat)
3 Tablespoons Flour

Sometimes 8 oz. Tomato Sauce is added to the pot before placing the lid on top.

Method:

1. Place Pepper Strips in Slow Cooker Pot.
2. Add Boneless Skinless Chicken Breasts on top.
3. Top with sliced Okra.
4. Sprinkle on Onion & Parsley.
5. Add Red Kidney Beans.
6. Top with Tomato Chunks.
7. Sprinkle on Chili Powder, Garlic Powder, Cumin & Oregano.
8. In small bowl blend 3 Tablespoons Flour with about 1 Cup Chicken Broth until smooth.
9. Add remaining Broth to bowl & blend together.
10. Pour liquid over ingredients in Slow Cooker.
11. Add Cover.
12. Cook on High for 3 and 1/2 hours.  Reduce to Medium for 1/2 hour.
13. Before serving, stir Chili.  The tender Chicken breaks into smaller pieces.
14. Ladle into soup bowls. 
15. Enjoy with a dollop of low fat sour cream & rye bread.

After enjoying a delicious dinner containing Okra at the Okra Grill in Mount Pleasant, SC a few years ago, I use Okra in some recipes.  It's a great addition to my Slow Cooker Chicken Chili, so a package of sliced Okra is always on hand in my freezer.

A steaming bowl of Chicken Chili at dinner tastes great during our long lasting "cold snap"!  The remaining portions are in our fridge.  The seasonings in the Chili are absorbed by the other ingredients.  Yes, sometimes Ziploc Freezer Containers of this yummy "comfort food" is placed in the freezer.   
  
We will Enjoy again!
Yummy!

        

Time for Take Out!

African Violet blossoming! Woohoo!

Last night we had Take Out!  It was a day filled with "catching up" after the FuN & the visiting during Thanksgiving Weekend.  Time has just sped on by me!  A trip to Costco, to the grocery store and other little side trips.  Those things do happen.  So, when dinner time rolled around, the easiest solution was definitely take out.

Take out of the freezer and defrost, that is!  :)  A meal containing Turkey sounded so good and there were 2 Ziploc Freezer containers of Turkey a la King just waiting.  It was the day to remove one container from the second shelf.  Turkey a la King freezes very well!  Every year, without fail - on the third day after Thanksgiving Day, I cut the remaining slices & pieces of turkey into smaller bites to use while making a double or triple batch of Turkey a la King.  

I use my Chicken a la King recipe - replacing the cooked Chicken with roasted Turkey.  Click here for recipe.  It's always best to remember the "food safety rule" of enjoying the delicious freshly roasted Turkey entree and then eating the remaining pieces of Turkey within 2 - 3 days after roasting.  

Sure, Turkey Pot Pies can be made & enjoyed, but easy works so well for me, especially after a family holiday.  The mix of veggies & Turkey in a thick white sauce served over toasted bread is so yummy!  No need for any fuss of any kind.

(Turkey a la King -  File Photo)

After dinner the remaining portions are cooled and placed in Ziploc 2 Cup Freezer containers.  Label & date and into my large freezer they go.

On a busy night, defrost & heat.  If using a covered vented sauce pot, heat on Low heat on the stove (with a little extra milk added).  Stir while defrosting/ heating.  Serve over toasted bread.

**This is a great time of year to purchase the Ziploc Freezer containers on specials at the grocery stores.  They are very handy!   
  
Enjoy!
Yummy!

         

~Chicken a la King~

Ladling Chicken a la King over Toasted Bread

Suddenly, the plan this past weekend was to roast a PERDUE "OVEN STUFFER" Roaster.  You guessed it...The Big Y my local supermarket had a special on Perdue Roasters.  Moist fragrant slices of chicken... with stuffing graced with gravy...  Butternut Squash...a little Cranberry Sauce - Mmm...it almost sounds like a mini Thanksgiving Day Dinner!  It sure was!

By roasting this larger chicken weighing about 7 lbs., more dinners with chicken would be enjoyed.  Chicken a la King!  Chunks of Chicken in a creamy sauce along with mixed veggies served over toasted Oatmeal Bread.  Yes, with me it's always all about the Oatmeal! 

After removing the cooked chicken from the bones, the larger bones were saved to prep Chicken Broth.  It still sounds similar to Thanksgiving weekend.  My Revere Dutch Oven containing water, chicken bones, Bay Leaves and a few shakes of Oregano, Sweet Basil, dehydrated Onion & Parsley simmered for about 2 hours.  I was on my way to prep:  Chicken a la King.  It's always yummy, but using homemade chicken broth makes it even better!

I made 4X the recipe listed below.  The extra servings are now in my inventory of homemade dinners in the freezer!  The Ziploc Freezer Containers are so useful!  The $7.50 Roaster yielded 6 dinners including the roasted slices with the trimmings the first night.   

Chicken a la King
Serves 2 - 3 Adults

Ingredients:
1/4 Cup Margarine/Butter (I use unsalted.)
1/3 Cup Flour
1 Cup Chicken Broth
      (when homemade broth is not available, I use College Inn
       Light & Fat Free Chicken Broth.)
1 Cup Milk
1 Cup Chicken chunks (cooked), cut up, more if desired
2 Cups Mixed Vegetables (cooked)
*   *   *   *
Sliced Bread, Toasted- 1½ -2 slices/person

Method:

1. Melt Margarine/Butter in skillet.
2. Remove skillet from Medium heat and slowly stir in Flour.
3. Return to heat and slowly add in Chicken Broth & Milk while slowly stirring constantly.
4. Continue stirring over heat until sauce is thick and bubbly.
5. Add cooked Chicken chunks.
6. Add in cooked vegetables.
7. Stir and heat mixture for 1 - 2 Minutes.
8. Serve over toasted Bread.   

Remember the Cranberry Sauce! 

Enjoy!
Yummy!