Creamed Chicken

• 2 to 3 lb. boneless, skinless chicken breasts
• 1 1/2 qt. water
• 2 tsp. salt
• 1/8 tsp. m.s.g.
• 1/2 c. Wondra flour
• 3/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/2 tsp. celery salt
• 1/8 tsp. pepper
• 1/2 tsp. salt
• 1/2 c. chicken broth
• 1 tsp. poultry seasoning
• 3 c. chicken broth
• 1/4 c. margarine

1. Cook chicken in water and 2 teaspoon salt and m.s.g.; simmer for about 1 1/2 hours.
2. Cool, then cut chicken into large bite size pieces.
3. Combine flour, onion powder, garlic powder, celery salt, pepper and 1/2 teaspoon salt with 1/2 cup chicken broth and poultry seasoning.
4. Mix until smooth.
5. Heat 3 cups chicken broth to boiling; add flour mixture.
6. Stir and cook over medium heat until smooth and thickened; add chicken and blend well.
7. Place in a 9 x 13-inch pan.
8. Dot with margarine and cover with a biscuit crust. Make slits in crust and bake at 375u0b0 until browned (approximately 20 minutes).

chicken breasts, water, salt, wondra flour, onion powder, garlic powder, celery salt, pepper, salt, chicken broth, poultry seasoning, chicken broth, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=624057 (may not work)