CHICKEN VELVET SOUP 12 tbsp. butter 2/3 flour 1 c. milk 1 can Pet milk (13 oz.) 3 c. chicken broth 2 c. diced chicken
Melt butter in saucepan. Blend in flour, add milk, canned milk, broth. Cook and stir until mixture thickens and comes to a boil. Reduce heat, stir in chicken, salt and pepper. Eat over rice. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
