Chicken Hash

recipe

Yield:

8 servings

Recipe from

Oxmoor House

Ingredients

4 cups chopped cooked chicken
1/2 cup half-and-half
1/4 cup plus 2 tablespoons butter or margarine
1/4 cup all-purpose flour
1 cup milk
3 egg yolks, lightly beaten
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup sliced fresh mushrooms
1 teaspoon finely chopped onion
1/2 cup (2 ounces) shredded process Swiss cheese, divided

Preparation

Combine chicken and half-and- half in a Dutch oven; cook over low heat 10 minutes, and set aside

Melt butter in a heavy saucepan over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

Stir 1/4 cup of the hot white sauce into egg yolks; add to remaining hot sauce mixture, stirring constantly. Stir in salt and pepper.

Add half of sauce to chicken mixture in Dutch oven; stir well. Pour chicken mixture into a well-greased 2-quart casserole. Sprinkle mushrooms evenly over chicken mixture. Add onion and 1/4 cup cheese to the remaining sauce; stir well, and pour over mushrooms. Sprinkle with remaining cheese. Broil 6 inches from heat for 7 minutes or until top is lightly browned.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
My Notes

Only you will be able to view, print, and edit this note.

Add Note