Sunday, June 28, 2009

Baked Cream Chicken

1 diced, cooked chicken (I use rotisserie)
½ cup butter
1/3 cup flour
2 cups chicken broth
1 cup cream
3 beaten eggs
1 can Cream of Mushroom Soup
1 T. chopped red or green bell peppers
Salt and pepper to taste
Buttered corn flakes

Blend butter and flour over low heat. Add broth and cream. Bring to simmer, stirring often. When it begins to thicken, slowly add eggs…or temper by adding eggs into a small amount of cream mixture then back into the pan. Add mushroom soup, peppers, chicken, salt and pepper. Place in casserole dish and top with buttered corn flakes, bread cubes or tiny biscuits. Bake 30 minutes at 350 degrees.

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