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Chicken
and Egg Casserole
| 3 tablespoons butter
3 tablespoons flour 1 cup chicken stock ½ cup soft bread crumbs 4 eggs, separated 1½ cups chopped or ground chicken (cooked) 3 tablespoons chopped pimiento Melt butter, add flour and stir until well blended. Remove saucepan from heat and slowly add stock. Cook until thickened, stirring constantly. Add bread crumbs, beaten egg yolks, chicken, pimiento and salt. Fold in beaten egg whites, pour into greased casserole and bake at 325° F., until firm, about 1 hour. |
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