Chicken Hash

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.