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High-hat Chicken Supper

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs Poultry 4 Servings

INGREDIENTS

1/3 c Butter
Flour
1 1/4 t Salt
1 ds Pepper
1 t Onion, minced
1/2 t Basil
1 2/3 c Evaporated milk
1 c Chicken broth
1 T Lemon juice
2 c Cooked chicken, diced
2 T Pimento, chopped
1 t Baking powder
2 Eggs, separated
2 T Butter, melted

INSTRUCTIONS

Preheat oven to 425 degrees. Melt butter over a low heat in a medium
saucepan; blend in 1/2 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 1-1/2 quart baking dish.
Combine 2/3 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, http://www.erols.com/hosey.

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