Monday, April 15, 2013
This is a kid favorite. I remember eating it often at my aunts house. I loved it then and now that I have the recipe from her, my kids gobble it up as well. It makes a lot. You could easily split it or it is one of those good left over meals.
1 Cube Butter
8 Tablespoons Flour
4 Cubes or 4 Teaspoons of Chicken Bouillon- Dissolved in 2 Cups of Water
2 Cups of Milk
1 Teaspoon Garlic Powder
5-6 Chicken Breasts-cooked and shredded
Melt the butter in a pot, whisk in flour. Add boullion water and milk. Cook until thick, like alfredo consistency. Finish be adding garlic powder and chicken. Salt and pepper to taste.
Serve over spaghetti. 3/4-1 box is about how much you need for that much sauce.