Baked Eggs And Chicken
|Chicken fat/Butter||2 Tablespoon|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Chopped cooked chicken||1 1⁄2 Cup (24 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Chopped pimento||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
Heat oven to 350 degrees.
Butter 6 shallow individual baking dishes.
Melt chicken fat or butter in saucepan.
Add mushrooms and cook gently until tender.
Sprinkle in flour, salt and pepper and blend well.
Remove from heat.
Add chicken stock and milk all at once and stir to blend.
Return to moderate heat and cook and stir until smooth and slightly thickened.
Stir in chicken 1/2 cup slivered almonds and pimento.
Spoon mixture into prepared individual baking dishes.
Make a hollow in the centre of the sauce in each dish and drop an egg carefully into each.
Sprinkle with salt and pepper and dot with butter.
Bake about 15 minutes or until eggs are done but not hard and sauce is bubbling.
Sprinkle with more slivered almonds if desired and serve immediately.