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Chicken spoon bread




Source of Recipe


The Advocate


List of Ingredients




1/2 cup yellow or white cornmeal

1 tbl. all-purpose flour

1/4 tsp. salt

1 cup chicken broth

1 cup reconstituted nonfat dry milk

2 tbls. margarine or butter

2 beaten egg yolks

1 1/2 cups chopped, cooked chicken

2 stiffly beaten egg whites



Recipe



In saucepan, mix cornmeal, flour and salt; stir in broth and milk. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in margarine. Cool slightly.
Stir in yolks and chicken; fold in beaten egg whites.
Pour into greased 1-quart casserole. Bake uncovered at 325 degrees for 1 hour.
Serves 6.