| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
4 pound chicken |
| 3 |
oz |
Smoked ham |
| 2/3 |
c |
Butter |
| 2/3 |
c |
Flour |
| 1 |
qt |
Milk |
| 1 |
c |
Dry white wine |
| 1 1/2 |
tb |
Fresh lemon juice |
|
|
TT Salt and pepper |
| 4 |
oz |
Medium Cheddar cheese; grated |
| 1 |
c |
Fresh Parmesan cheese; grated |
| 2 |
c |
Fresh bread crumbs |
| 1/2 |
c |
Melted butter |
INSTRUCTIONS
Roast chickens (see Moist-Cooked Chicken recipe). When cool enough to
handle, remove meat from bones and cut into largish bite-size pieces. (Boil
down bones and skin for stock.) Melt butter and stir in flour until cooked.
Add milk and stir until thickened. Add wine. Add Cheddar and half the
Parmesan cheese and stir until melted. Season to taste and add lemon juice.
Chop ham into small bits and mix with chicken pieces. Set the meat in deep
baking pans. Pour sauce over meat. Mix remaining Parmesan cheese and
breadcrumbs with melted butter. Sprinkle bread-and-cheese mixture over
chicken. Bake in preheated 350 degrees oven until sauce bubbles at edges.
Just before serving you may broil the top briefly to brown it.
Note: The breadcrumbs should not be the fine, dry, commercial ones. It's
best if you process fresh slices of bread, leaving some coarse chunks.
Recipe by: Catherine Harris: Cash From Your Kitchen
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
3, 1998
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“WARNING: Exposure to the Son may prevent burning.”