Baked Chicken Bundles
INGREDIENTS:
12 sl Day-old white bread; crusts
-removed
Butter
3 c Cooked chicken; roughly
-chopped
1/2 c Onion; chopped
1 1/2 c Cheddar cheese; grated
6 Eggs; beaten
2 1/2 c Milk
Paprika
Parsley or cherry tomatoes
-to garnish
Sour cream onion sauce
1/2 c Butter or margarine
1/2 c Onion; chopped
2 tb Flour
1 c Light cream
1 ts Salt
1/2 ts White pepper
3/4 c Sour cream
12 sl Day-old white bread; crusts
-removed
Butter
3 c Cooked chicken; roughly
-chopped
1/2 c Onion; chopped
1 1/2 c Cheddar cheese; grated
6 Eggs; beaten
2 1/2 c Milk
Paprika
Parsley or cherry tomatoes
-to garnish
Sour cream onion sauce
1/2 c Butter or margarine
1/2 c Onion; chopped
2 tb Flour
1 c Light cream
1 ts Salt
1/2 ts White pepper
3/4 c Sour cream
Casserole: Butter a 9x13 inch pyrex dish. Butter one side of each bread slice and place 6 slices in the prepared dish, buttered side down. Layer the chicken, onion and cheese over the bread. Cover the layers with the remaining bread slices, buttered side up.
In a medium bowl, combine the eggs and milk. Pour over the casserole and sprinkle with paprika. Refrigerate overnight. Bake in a 325 ? oven for 1 to 1 1/4 hours.
Top the cooked casserole with the Sour Cream Sauce and garnish with parsley or cherry tomatoes.
Sour Cream Onion Sauce: In a medium saucepan, cook the onion in the butter until soft, but not browned. Stir in the flour, cream, salt and pepper. Bring mixture to a boil, stirring constantly until blended. Stir in the sour cream until heated thoroughly, but do not boil.
This recipe comes from The American Country Inn Bed and Breakfast Cookbook (volume II), ISBN 1-55853-218-8 (paperback).
In a medium bowl, combine the eggs and milk. Pour over the casserole and sprinkle with paprika. Refrigerate overnight. Bake in a 325 ? oven for 1 to 1 1/4 hours.
Top the cooked casserole with the Sour Cream Sauce and garnish with parsley or cherry tomatoes.
Sour Cream Onion Sauce: In a medium saucepan, cook the onion in the butter until soft, but not browned. Stir in the flour, cream, salt and pepper. Bring mixture to a boil, stirring constantly until blended. Stir in the sour cream until heated thoroughly, but do not boil.
This recipe comes from The American Country Inn Bed and Breakfast Cookbook (volume II), ISBN 1-55853-218-8 (paperback).