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.
|
|
member logon
