Calico Creamed Chicken

Sort of resembles creamed chipped beef.

A reference to this recipe (though not the recipe itself) appears in the June 16, 1981 edition of the Middlesboro [Tennessee] Daily News. It attributes the recipe’s origin to the Borden test kitchens, designed to be a summer activity for kids to learn “the basic[s] of stovetop cooking.”

Which might explain why any “on a shingle” references were left off of the name.

From the box of D.W. from Cedar Falls, Iowa.

Calico Creamed Chicken

1/4 cup flour
1/2 cup Hellmann’s Mayo
1/2 cups chicken bouillon or broth
1/2 cup of cooked peas
1/4 cup diced pimentos
3 oz. can mushrooms (drained)
Salt and pepper
2 cups chicken, cooked and cut

Stir flour into mayo gradually. Stir in broth. Cook 5 minutes.

Stir in other ingredients and stir over toast or biscuits.

Serves 4 or 6.


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