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.
Serves
6
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.
