By popular demand, here is the recipe for "Chicken Puff Bake". It was in Family Circle magazine one time and I have been making it for years and years. It's just nice for a once-in-a-while supper or a fancy lunch entree.
Chicken Puff Bake
1/4 cup margarine or butter
1/4 cup Bisquick baking mix
1/2 t. salt
dash of pepper
1-1/4 cups milk
1 can (10-3/4 oz.) chicken broth
2 cups cut-up cooked chicken
1/2 cup shredded cheddar cheese (about 2 oz.)
1 can (4 oz.) sliced water chestnuts, drained
1 jar (2oz.) diced pimento, drained
1 package (10 oz.) frozen French-style green beans, rinsed and drained
Topping (below)
Heat oven to 425 degrees. Grease baking dish, 12 x 7-1/2 x 2 inches. Heat butter in saucepan over low heat until melted. Stir in baking mix, salt and pepper until bubbly. Stir in milk and broth. Heat to boiling, stirring. Boil gently and stir 1 minute. Stir in remaining ingredients except Topping. Transfer to baking dish and spread with Topping. Bake until golden, 20 minutes.
Topping: Beat 3 egg whites until soft peaks form. Beat 3 egg yolks until thick. Mix 1/2 cup Bisquick baking mix and 1/2 t. each salt and paprika; beat into yolks alternately with 1/2 cup milk and 1 T. oil. Fold in whites.
6 servings
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