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Chicken Puff Casserole

Chef.at.Home's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Milk 1 1⁄2 Cup (24 tbs)
  Chicken broth 1 Cup (16 tbs)
  Cubed cooked chicken/Turkey 2 Cup (32 tbs)
  Frozen peas 1 Cup (16 tbs) (Cooked, Drained)
  Chopped pimiento 2 Tablespoon
  Egg whites 3
  Egg yolks 3
  All purpose flour 1⁄2 Cup (8 tbs)
  Baking powder 1 Teaspoon
  Paprika 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Cooking oil 1 Tablespoon
Directions

In saucepan melt butter or margarine; blend in the 1/4 cup flour, the 1/2 teaspoon salt, and pepper.
Add the 1 1/2 cups milk and chicken broth all at once.
Cook and stir till thickened and bubbly.
Stir in chicken or turkey, peas, and pimiento; heat through.
Cover and keep hot.
Beat egg whites till stiff peaks form, about 1 1/2 minutes on medium speed of electric mixer; set aside.
In small bowl beat egg yolks till thick and lemon-colored, about 5 minutes on high speed of electric mixer.
Stir together the 1/2 cup flour, baking powder, the 1/2 tea spoon salt, and paprika.
Combine the 1/2 cup milk and cooking oil.
Stir flour mixture into beaten yolks alternately with milk mixture.
Fold in beaten egg whites.
Turn hot chicken mixture into an 11 x 7 1/2 x 1 1/2 inch baking pan.
Spread batter overall.
Bake, uncovered, at 425° for 20 to 25 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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