Chicken & Vegetables in White Sauce

This is the “recipe” I created to salvage some overgrilled chicken.  Feel free to just cook your chicken to done, not overdone as I did.

Chicken & Vegetables in White Sauce

1 1/2 pounds of cooked, chopped chicken

1-10 ounce bag frozen mixed vegetables (or frozen veggies of your choice)

3 Tbsp olive oil

3 Tbsp flour

3 packets (or tsp) chicken bouillon powder (granules)

2 cups milk

2 tsp thyme

2 tsp marjoram

1/4 tsp cayenne pepper (or to taste)

1/2 tsp salt

Put the olive oil into a large saucepan and heat.  Add the flour and whisk in thoroughly.  When the mixture bubbles, whisk in the milk and seasonings.  Add the cooked chicken and veggies.  Cook about 10-15 minutes or until veggies are cooked and sauce has thickened.

Serve over hot buttered noodles, rice, biscuits or popovers.  The cooked mixture can also be frozen and reheated in the microwave on serving day.