Creamy Chicken [Recipe + Video] Filling for Casseroles and Party Foods

🧂 Ingredients

• 4 chicken breasts

  (1.8 lb [0.8 kg])
• 2 sprigs parsley

  (or cilantro) plus extra, minced, for garnish
• 2 clove garlic

  mashed
• 2 tablespoons salted butter

  (salted)
• 3 medium white onion

  (1.3 lb [600g]), cut into thin strips
• 2 tablespoons all-purpose flour
• 1 cup milk

  (whole or skim)
• 1 teaspoon salt

  (or more, to taste)
• ⅓ cup grated Parmesan

  or Pecorino cheese

Instructions

• 1 Mix chicken breasts, parsley and garlic. Cover with water and add 1 teaspoon of
  salt. Boil until chicken is very tender, adding water if it becomes necessary.
  Cool to room temperature.
• 2 Remove chicken from the liquid (you can save it and use it as chicken broth).
  Shred the chicken into very small pieces.
• 3 In a skillet heat the butter over very low heat. Add in onions and cook stirring
  until the onions have become translucent. Stir in chicken and cook and stir
  until the chicken is heated through. Sprinkle with the flour and mix well.
  
  Pour in the milk and cook until most of the liquid has evaporated and there is a
  small amount of thick sauce in the skillet. Remove from the heat and mix in the
  parmesan and minced parsley.
• 4 Season with salt and pepper to taste if you find it necessary. Serve warm as a
  standalone dish, or cool to room temperature before stuffing empanadas and
  pastelones.

Nutrition Info