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, .

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