Total Time
35mins
Prep 15 mins
Cook 20 mins

A Southern Sunday breakfast dish or a Northern luncheon delicacy. Serve over toast points, hot biscuits or toasted English muffins. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition

  • 2 tablespoons butter
  • 1 12 tablespoons flour
  • 1 cup chicken stock
  • 1 cup cooked chicken, chopped
  • salt and pepper, to taste

Directions

  1. Preheat oven to 350F and butter a casserole dish.
  2. Melt butter; blend in flour until smooth.
  3. Add chicken stock gradually, stirring constantly until the boiling point is reached.
  4. Add chicken and stir; place in prepared casserole dish and bake for 20 minutes.

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