M.I. Scarrott, Christian Author
Creamed Chicken & Veggies on Noodles

  • 8 tablespoons butter
  • 10 tablespoons flour
  • 3-4 cups milk
  • 2 cans white premium chunk chicken breast
  • 1 14-½ ounce can yellow wax beans
  • 1 15 ounce can baby peas
  • 1 pound egg noodles

To make the white sauce:

Melt butter in sauce pan; add flour and stir to mix. Add milk slowly; stir white sauce while it thickens.

Drain all cans of chicken, wax beans and baby peas; once the white sauce has thickened, add these ingredients.

Boil water in sauce pan; cook egg noodles following package directions. Drain.

Serve creamed chicken and vegetables on top of egg noodles.


Substitute buttered toast for egg noodles.

Substitute cans of white tuna for chicken.

Substitute cans of carrots or corn for the beans or peas.