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Chicken Hash

Yield 8 servings


  • 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
  • Creamy Cheese Sauce

How to Make It

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

  2. 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.

  3. 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.

  4. 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