Chicken Hash

Western.Chefs's picture

Sep. 16, 2011

Ingredients

Butter 3 Ounce
Mushrooms 10 , diced
Sherry 1/2 Cup (8 tbs)
Bechamel 2 Cup (32 tbs)
Cream 1 Cup (16 tbs)
Cooked chicken 4 Pound , diced
Hashish 2 Teaspoon , finely grated
Egg yolks 3
Cooked rice 2 Cup (32 tbs)
Parmesan cheese 1/3 Cup (5.33 tbs)
Butter 2 Tablespoon
Flour 2 Tablespoon
Milk 2 Cup (32 tbs) , heated
Salt 1 Pinch
Nutmeg 1 Pinch
Salt To Taste
Pepper To Taste

Directions

Prepare Bechamel: Heat butter.

Add flour and 1/2 teaspoon hashish.

Mix well until smooth and all lumps have disappeared.

Add milk, salt and nutmeg.

Cook 15 to 20 minutes.

Saute mushrooms in butter until lightly brown.

Add sherry.

Cover.

Reduce liquid by one-third.

Mix in Bechamel, cream chicken and remaining hashish.

Simmer slowly 5 minutes.

Thicken with egg yolk.

Salt and pepper to taste.

Spread rice in casserole.

Cover rice with chicken mixture.

Sprinkle with Parmesan.

Brown under broiler.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 16

Nutrition Facts

Serving size

Calories 463Calories from Fat 226

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 312 mg13%

Total Carbohydrates 24 g8%

Dietary Fiber %

Sugars 8 g

Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet