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    Chicken 'N' Spoon Bread

    List of Ingredients




    3/4 cup chopped celery
    1/2 cup chopped onion
    1/4 cup chopped green pepper
    3 Tbsp butter
    3 Tbsp flour
    1 1/2 tsp Worcestershire sauce
    3/4 tsp poultry seasoning
    1/4 tsp salt
    - dash of pepper
    1 1/2 cups condensed chicken broth
    3/4 cup instant nonfat dry milk
    2 cups chopped cooked chicken

    - Topping:

    1/2 cup yellow cornmeal
    6 Tbsp instant nonfat dry milk
    3/4 tsp salt
    1/4 tsp baking powder
    3/4 cup water
    2 eggs, separated






    Recipe



    For chicken base, saute vegetables in butter about 5 minutes, or until tender. Stir in flour and seasonings. Remove from heat. Gradually stir in condensed broth and dry milk. Bring to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicien. Spoon mixture into buttered 1 1/2-quart rectangular baking dish. Preheat oven to 325 F. For topping, combine cornmeal, dry milk, salt, and baking powder in a medium-sized saucepan. Stir in water. Cook over medium heat until thickened, stirring constantly. Remove from heat; stir in egg yolks. Beat egg whites in small mixing bowl until stiff peaks form; fold cornmeal mixture into egg whites. Spoon topping over chicken mixture. Bake 35 to 40 minutes, or until topping is golden brown. Serve immediately.



 

 

 


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