September 27, 2012

Ella’s Kitchen

Fall is here. There is a chill in the air. It was close to lunchtime as I sat down to write this page. So I whipped up an easy, quick lunch – creamed chicken over toast. The recipe and variations are given below. Enjoy the fall and cook up some great comfort food meals!

[Ella can be contacted at or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

Creamed Chicken

1 – 12.5 oz can of chicken
(I used the white chicken breast)
1 – 10.75 oz can cream of mushroom soup

Empty can of chicken into sauce pan. Do not drain. Break chunks of meat into smaller size. Add soup. Heat over medium to medium low heat, stirring occasionally. Season to taste. (I used a dash of cracked
pepper/parsley mixture – recipe given here) Serve over wheat toast.

Variations and substitutions:

Tuna can be used in place of chicken.
Pouches of chicken or tuna can be used in place of the canned version.
Substitute any cream soup for the mushroom soup.
Add some cooked peas or cooked diced carrots to the mixture.
Use biscuits in place of toast.

Double the recipe, pour mixture w/ vegetable included in a casserole dish, place biscuits on top and heat through in oven, about ten minutes if taken directly from the stove. Or make ahead, cover w/ foil and place in refrigerator until 1/2 hour before serving time. Then warm through in 325° oven for 30 minutes or so. Makes a delicious company meal that is quite easy.


Cracked Pepper Parsley Mixture

For this you will need a food grinder.
I have a coffee grinder that I use only for herbs and spices.

6 TB parsley flakes 1 tsp tarragon
2 TB coarse black pepper 1/2 tsp oregano
2 tsp basil 1/2 tsp mustard seed
2 tsp rosemary 1/2 tsp cayenne pepper
1 tsp celery salt

Grind mixture in grinder. Then place in a sealed container. (I use an old empty spice jar) Use this mixture to add flavor to almost anything you cook. Don’t worry if you don’t have all of the ingredient in stock. Just make a mixture of what you do have. Experiment in the kitchen. It is fun!