 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
A neat way to recycle leftover chicken or turkey into something new. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 tablespoons butter |
6 tablespoons flour |
1 cup milk or 1 cup evaporated milk |
1 cup chicken stock |
1/4 teaspoon paprika |
1 teaspoon salt |
3 eggs, slightly beaten |
1 1/2 cups cooked chicken, diced |
3 tablespoons minced green bell peppers |
3 tablespoons minced pimiento |
Directions:
1. Preheat oven to 300F and butter a casserole dish.
2. Melt butter in a double boiler; blend in flour, add milk and stock and cook until thick, stirring constantly.
3. Season with salt and paprika.
4. Pour over eggs, stirring constantly; add remaining ingredients and pour into prepared casserole.
5. Bake until a knife inserted in center comes out clean, about 20 minutes if the mixture is hot when placed in oven.
6. **Variation: Omit bell pepper, paprika and pimiento; add a 6-ounce can of mushrooms (drained), 2 tablespoons parsley and 1 tablespoons minced onion.
|
|