3 Tbsp. butter
1 Tbsp. grated onion
1 1/2 Tbsp. flour
1 cup Chicken stock or broth
1/2 cup cream
2 to 3 cups chopped, cooked chicken
Salt and pepper, to taste
2 beaten eggs
1/2 cup grated cheese
Dash of Paprika
Heat the butter, add onion and cook over low heat until soft but not browned. Add flour and stir until blended; slowly add the stock and stir until thickened and smooth. Add cream and chicken, season to taste.
Slowly add a little of the hot sauce to the beaten eggs; add to remaining chicken mixture, stirring constantly.
Turn into a shallow baking dish, sprayed with non-stick spray, and sprinkle with cheese and a dash of Paprika. Heat under the broiler until lightly browned and bubbly.
Lillian: This is a dish from the early 1940'S and is still a great family or pot luck dish. You can add some buttered bread crumbs or buttery crackers, crushed, if you like a crumb topping. You can divide it into smaller casseroles and freeze some for a later meal. This is just good plain cooking and eating.
Martha: Lillian is right. This is just good, plain cooking and eating! The flavors blend together creating a comforting feeling with each bite. This recipe is so simple, yet so good that I really believe it would be delicious made with pork or beef. And I like the idea of adding the buttery crackers or better yet some cheezy crackers crumbled over the top. Everytime I make a dish from the past I can't help but wonder why we quit cooking like our mothers and grandmothers did. When did we lose this simple but beautiful art of cooking? I'm ready to bring it back.