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Yummy Creamy Chicken


  • 1 1/4 to 1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves)
  • 1 tablespoon Baby Bam
  • 3 tablespoons vegetable oil
  • 1 cup chopped yellow onion
  • 1 cup chopped green bell peppers
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup frozen green peas


  • On the cutting board, cut the chicken into 1-inch cubes. Place in a mixing bowl and toss with the Baby Bam. Wash your hands, the knife, and the cutting board well with warm, soapy water before proceeding.
  • Heat the oil until very hot but not smoking in a large, heavy pot over medium-high heat.
  • Using a long-handled spoon or tongs, carefully add the chicken and cook, stirring frequently, until browned on all sides, about 4 minutes. Add the onion, bell peppers, celery, carrots, garlic, salt, and ground pepper, and cook, stirring, until soft, about 5 minutes.
  • Add the flour and cook, stirring, for 2 minutes.
  • Add the chicken broth and milk. Stir well and bring to a boil.
  • Lower the heat to medium-low and simmer, uncovered, stirring occasionally, for 10 minutes.
  • Add the peas and stir well. Simmer, stirring occasionally, for 15 minutes.
  • Using oven mitts or pot holders, remove from the heat and serve.
  • Yield; About 1 1/2 quarts, serving 6 to 8
  • For a really kicked-up presentation, serve this inside some baked puff-pastry shellsóyou can find these in the freezer section of most supermarkets. Just follow the directions on the box and fill the pastry with some Yummy Creamy Chicken!