Breakfast chicken hash

Yield: 4 servings

Measure Ingredient
2 cups Cooked chicken
½ cup Cream or leftover gravy
¼ teaspoon Salt
¼ teaspoon Black pepper
¼ teaspoon Tarragon
1 tablespoon Butter
1 tablespoon Chopped parsley
1 tablespoon Chopped pimiento

Chop leftover or cooked chicken into small cubes. In a bowl, mix chicken with cream or leftover gravy. Season with salt, pepper and tarragon. Melt butter in shallow baking dish. Turn chicken mixture into baking dish. Sprinkle with parsley and pimiento. Bake at 350 degrees for 15 minutes. Serve with corn cakes or waffles.

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