creamy chicken sauce on crispy stuffing shingles

How To Make creamy chicken sauce on crispy stuffing shingles

• 1

  Melt 1/2 stick of butter in 2 quart saucepan. Add flour. Simmer and whisk on low for 30 seconds to cook out that raw flour taste. Slowly add the milk and broth while whisking on medium heat. After it has thickened stir in the cooked chicken and heat through. Cover and keep warm.
• 2

  Put the dry stuffing mix in a mixing bowl and add enough liquid to make it extra, extra moist(almost wet)to where you can form patties that will hold together on the griddle.
• 3

  Melt plenty of butter on a stovetop griddle or large frying pan. Heat to medium. Using 1/4 of the wet stuffing form a patty and slap it onto the hot griddle. Mash it down and shape the sides into square patties(shingle). Leave it alone to let it brown and set on the bottom. Flip it and do the other side the same way. Feel free to slide pats of butter under them while they are on that hot griddle!
• 4

  Put one shingle on each plate and smother with creamy goodness.
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