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Creamed Chicken

1 cup cold cooked chicken 1 tablespoon chopped parsley Salt, paprika 1 tablespoon butter 1 tablespoon flour 1 cup rich milk Melt the butter in a saucepan, add the flour, and pour the milk in slowly, stirring constantly. Cook until the raw taste of the flour is gone. Add the parsley and seasoning and the diced chicken and cook five minutes. Serve on toast.