Creamed Chicken Over Rice is a creamy Southern classic featuring tender shredded chicken in a rich, buttery sauce served over warm white rice.

Scale

2 cups cooked white rice

2 cups shredded chicken

2 tbsp butter

2 tbsp all-purpose flour

2 cups chicken broth

1 cup heavy cream

1 cup mushrooms, sliced

½ cup onion, finely diced

2 cloves garlic, minced

½ tsp black pepper

½ tsp sea salt

½ cup green peas

1 tbsp fresh parsley, chopped

1 tbsp sour cream

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1. Rinse and cook the rice until tender, then keep warm.

2. If not using pre-cooked chicken, season and cook until golden, then shred.

3. Melt butter in a skillet, sauté onions, garlic, and mushrooms until soft.

4. Add flour to make a roux, whisk until lightly golden.

5. Gradually whisk in chicken broth and then add heavy cream.

6. Stir in shredded chicken and peas, then simmer for 5 minutes.

7. Mix in sour cream, adjust seasoning, and serve over rice with parsley.

Use rotisserie chicken for convenience.

Add corn or carrots for extra flavor.

Replace cream with milk for a lighter version.

Store leftovers in an airtight container for up to 3 days.