Ingredients

1/2 Stick Butter

1/2 Onion, Diced

3/4 c. Gluten Free Flour Blend

3 c. Skim Milk

2 Gluten Free Chicken Bullion Cubes

1/2 c. White Wine

1 Bay Leaf

2 Sprigs Lemon Thyme

1 c. Low Fat Sour Cream

1/2 c. Shredded Parmesan Cheese

2 c. Left-Over Baked Chicken, Cubed

Salt & Pepper to Taste

Preparation

  1. Melt butter over medium heat.
  2. Add diced onions and cook about 3 minutes or until onions are translucent.
  3. Add gluten free flour and whisk, cooking for about 4 minutes more.
  4. Slowly add 1/2 cup milk at a time, whisking in between additions.
  5. Add remaining ingredients through thyme and simmer over low-med heat, whisking regularly.
  6. Once the mixture has thickened (add more milk or chicken stock if it gets too thick), take off the heat and stir in sour cream and cheese.
  7. Place on low heat and add chicken. Heat on low for about 10 minutes.
  8. Serve over white rice.