Parmesan cream chicken - serves 30
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | 3-4 pound chickens | |
| ½ | pounds | Smoked ham |
| ⅔ | pounds | Butter |
| 1⅓ | cup | Flour |
| 2 | quarts | Milk |
| 2 | cups | Dry white wine |
| 3 | tablespoons | Fresh lemon juice |
| TT salt and pepper | ||
| ½ | pounds | Medium Cheddar cheese; grated |
| ⅔ | pounds | Fresh Parmesan cheese; grated (2 cups) |
| 4 | cups | Fresh bread crumbs |
| 1 | cup | Melted butter |
Directions
Roast chickens (see Moist-Cooked Chicken recipe). When cool enough to handle, remove meat from bones and cut into largish bite-size pieces. (Boil down bones and skin for stock.) Melt butter and stir in flour until cooked.
Add milk and stir until thickened. Add wine. Add Cheddar and half the Parmesan cheese and stir until melted. Season to taste and add lemon juice.
Chop ham into small bits and mix with chicken pieces. Set the meat in deep baking pans. Pour sauce over meat. Mix remaining Parmesan cheese and breadcrumbs with melted butter. Sprinkle bread-and-cheese mixture over chicken. Bake in preheated 350 degrees oven until sauce bubbles at edges.
Just before serving you may broil the top briefly to brown it.
Note: The breadcrumbs should not be the fine, dry, commercial ones. It's best if you process fresh slices of bread, leaving some coarse chunks.
NOTES : I made this when I catered the MUUF Pledge Dinner.
Recipe by: Cash From Your Kitchen by Catherine Harris Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 3, 1998