creamed chicken and golden potato bake

A couple of recipes we all recently enjoyed, and a great way to get kids to gobble up some carrots, even my picky eaters!!

Creamed Chicken

Heat in skillet or heavy saucepan:
1/4 c. butter or margarine

Add and saute just until soft:
1 chopped onion
1/2 green pepper, chopped (optional)

Add, stir and cook until bubbly:
1/4 c. flour

Add:
2 c. chicken broth
1 c. milk
salt and pepper to taste

Cook, stirring constantly, until smooth and thickened.

Add:
2-3 c. diced, cooked chicken
1 T chopped parsley

Heat through and serve over rice, noodles, mashed potatoes, or other side.

Option: Add 1 c. cooked or frozen peas (instead of green peppers), stir in at the end until warmed.

Golden Potato Bake (Great with the recipe above)

Cook together in salted water until tender:
2 lbs. potatoes (about 6 medium), peeled and cubed (not too small)
2 c. thinly sliced carrots

When done, preheat oven to 350. Drain vegetables, reserving liquid. Mash with mixer on low speed. Add: Enough vegetable liquid for mashed potato consistency (I also added a bit of milk).

Add:
1/3 c. dry milk powder

Beat until mixture is fluffy, stir in:
1 Tbsp butter
salt and pepper to taste

Turn into 2-qt. greased casserole. Dot with additional butter. Bake 25 minutes uncovered.

Option:
For main dish, stir in 1 c. shredded cheese before baking.

(Recipes from More-with-Less, a Mennonite cookbook.)