Pantry Chicken Fricassee over Mashed Potatoes

If you're new to fricassee like I was, fricassee is basically meat in a cream sauce.  It's originally French, but there are Cajun and Mexican and all sorts of varieties of the same idea.

This particular fricassee recipe, however, is a very easy, pantry-friendly version, so it's not a traditional fricassee.  I can tell you, though, that it's both simple and tasty.  And that counts for a lot!

I love the herbs in this dish!  It actually gives it a bit of a green tint, but I'll tell you--seconds will be had by all.

PANTRY CHICKEN FRICASSEE OVER MASHED POTATOES

PREP TIME:  15 minutes
COOK TIME:  5-10 minutes

INGREDIENTS

• 6 c. water
• 1/2 c. whole powdered milk 
• 1/2 c. dry creamer (coffee creamer)
• 1/2 c. corn starch
• 2 Tbsp. chicken bouillon
• 1 Tbsp. dried butter powder (optional)
• 1 Tbsp. dried parsley
• 1 tsp. dried thyme
• 1 tsp. poultry seasoning
• 1/2 tsp. salt
• 1/4 c. dried minced onion
• 2 c. freeze-dried chopped chicken (rehydrated according to package directions) or 2  12-oz. cans chicken breast chunks, drained
• potato flakes, enough to make 8 servings of mashed potatoes

DIRECTIONS
In a large pot over low heat, whisk together water, powdered milk, creamer, corn starch, and bouillon until well-mixed.  Turn heat up to medium-high.  Add butter powder, parsley, thyme, poultry seasoning, salt, and minced onion.  Whisk well.  Bring to a boil, stirring often.  When it boils, reduce the heat to low and simmer 2 minutes or until thickened, stirring often.  Add *chicken.  Prepare potato flakes according to package directions.  Serve the chicken fricassee over the mashed potatoes. 

*You can see in the photo that I used the canned chicken breast this time.  I actually didn't like the flavor of it in this recipe.  I'll use freeze-dried from now on.

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