A classic white sauce but made with chicken stock as well as milk so is slightly less creamy. Good for any type of white sauce dish but especially chicken ones. This recipe also includes instructions for making on the stovetop.
I use this often in lasagna. Instead of the cream and broth, I use 2 cups milk and a bouillon cube. Sometimes I'll also add in some grated emmental or parmesan cheese. - 12 Jul 2007 (Review from Allrecipes USA and Canada)
I thought this was DELICIOUS pasta sauce, although I made lots of substitutions based on my cupboard and because I'm a vegetarian. I used skim milk and added an extra T. of flour. I used dehydrated minced onion, and vegetable stock instead of chicken broth. For spices I used a few sprinkles of Italian seasonings and a little chili powder. I would use this again for pasta sauce (I might use one T. flour so it's not so thick), or make it the same way and use it as a gravy. Thanks for the great inspiration. - 01 Dec 2007 (Review from Allrecipes USA and Canada)
This is okay, not spectacular,but okay. Even after using rosemary instead of thyme, it was still mediocore in taste. In needs something... but I can't say what. After pouring over my chicken with pasta, I had to add extra S&P and parmesean cheese...in excess of what should have been neccessary just to "spice up" the dish. It wasn't bad...just not that good. thanks anyway. - 27 Mar 2002 (Review from Allrecipes USA and Canada)