Yield: 6 servings
Measure | Ingredient |
---|---|
¼ cup | Butter |
½ cup | Thinly sliced celery |
¼ cup | Self-rising flour |
1½ cup | Milk |
½ teaspoon | Salt |
1 dash | Pepper |
1 dash | Red pepper |
2 cups | Diced cooked chicken |
3 larges | Biscuits or 3 large slices dry |
\N \N | Toast, split |
Melt butter in a saucepan over medium-low heat; add celery. Cover and cook until tender. Sprinkle flour over mixture and stir until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk until smooth; add salt, pepper, red pepper, and chicken. Cook, stirring constantly, until thickened. Serve over biscuits or toast.
Note: If the gravy is too thick for you, add a little water to thin it and simmer 1 minute.
From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -