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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A Southern Sunday breakfast dish or a Northern luncheon delicacy. Serve over toast points, hot biscuits or toasted English muffins. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
2 tablespoons butter |
1 1/2 tablespoons flour |
1 cup chicken stock |
1 cup cooked chicken, chopped |
salt and pepper, to taste |
Directions:
1. Preheat oven to 350F and butter a casserole dish.
2. Melt butter; blend in flour until smooth.
3. Add chicken stock gradually, stirring constantly until the boiling point is reached.
4. Add chicken and stir; place in prepared casserole dish and bake for 20 minutes.
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