High-hat chicken supper
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Butter |
| 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 | Eggs; separated | |
| 2 | tablespoons | Butter; melted |
Directions
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, .