| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | New Orleans | Casseroles, Chicken, Main dish | 6 | Servings |
INGREDIENTS
| 1/2 | c | Butter, or marg. 1 stick |
| 1 1/4 | c | Flour |
| 1/4 | c | Parmesan, grated |
| 1 | t | Paprika |
| 2 | T | Cold water |
| 1/2 | c | Butter, or marg. 1 stick |
| 1/2 | lb | Mushrooms, sliced |
| 2 | c | Chicken, cooked diced |
| 1 | Green onion bunch, chopped | |
| 3 | Eggs | |
| 1 | t | Salt |
| 1 1/2 | c | Light cream |
| 1 | c | Swiss cheese, grated |
INSTRUCTIONS
Pastry: Use all the ingredients to make a 10 inch pie crust. Bake 5 minutes ate 400 degrees. Cool. Filling: Saute mushrooms in butter. Add chicken and green onions. Saute five minutes. Add to pie shell. Blend eggs, salt and cream together. Pour into pie shell. Sprinkle cheese over top. Bake 50 minutes at 350 degrees. Serves 6. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
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Nutrition (calculated from recipe ingredients)
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Calories: 373
Calories From Fat: 195
Total Fat: 22.2g
Cholesterol: 156.5mg
Sodium: 801.3mg
Potassium: 369.9mg
Carbohydrates: 25.7g
Fiber: 1.4g
Sugar: 1.7g
Protein: 17.9g