Creamed chicken on toast

Creamed chicken on toastA quick and easy snack and a great way of using up small amounts of leftover chicken or turkey.
This old favourite can easily be varied or bulked out by adding some diced, cooked ham, fried mushrooms or smoked bacon. Just stir them into the sauce along with the shredded chicken and heat through.

Serves 3- 4


2 tablespoons butter
2 tablespoons plain flour
175 ml chicken stock
100 ml double cream
salt and pepper to taste
250 g cooked chicken, shredded
3-4 slices hot buttered toast
parsley sprigs to decorate


Melt the butter in a medium saucepan and stir in the flour. Cook over a moderate heat for 1 minute then slowly pour in the chicken stock, stirring constantly until smooth.

Mix in the cream and season to taste with the salt and pepper.

Add the chicken to the sauce and cook gently, stirring, for about 5 minutes until the chicken has heated through.

Divide the toast between 3-4 serving plates and spoon the chicken mixture on top. Garnish with the parsley sprigs and serve immediately.

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