Creamed Chicken on Toast
1 cup diced cooked chicken
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk
Salt and pepper to taste
Melt butter or margarine in a saucepan and blend in flour, stirring until smooth and bubbly. Gradually stir in milk and continue cooking and stirring until it thickens. Add chicken and seasoning and serve hot over toast.
Evelyn Birkby is the author of Always Put in a Recipe and Other Tips for Living from Iowa's Best-Known Homemaker, as well as Up a Country Lane Cookbook and Neighboring on the Air.