Yield: 4 Servings
Measure | Ingredient |
---|---|
⅓ cup | Butter |
\N \N | Flour |
1¼ teaspoon | Salt |
1 dash | Pepper |
1 teaspoon | Onion; minced |
½ teaspoon | Basil |
1⅔ cup | Evaporated milk |
1 cup | Chicken broth |
1 tablespoon | Lemon juice |
2 cups | Cooked chicken; diced |
2 tablespoons | Pimento; chopped |
1 teaspoon | Baking powder |
2 \N | Eggs; separated |
2 tablespoons | Butter; melted |
Preheat oven to 425 degrees. Melt butter over a low heat in a medium saucepan; blend in ½ cup flour, 1 teaspoon salt, pepper, onion and basil.
Stir in 1 cup evaporated milk and the chicken broth gradually, stirring over medium heat until thickened. Stir in lemon juice, chicken and pimento; turn into a greased 1-½ quart baking dish. Combine ⅔ cup flour with remaining salt and baking powder. Beat egg yolks slightly; beat in 2 tablespoons melted butter and milk. Add the flour mixture and mix lightly.
Beat egg whites until stiff but not dry; fold into flour mixture. Pour mixture over chicken in casserole. Bake 15 minutes or until golden brown.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .