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Chicken Puff Casserole Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Cubed cooked chicken/Turkey||2 Cup (32 tbs)|
|Frozen peas||1 Cup (16 tbs) (Cooked, Drained)|
|Chopped pimiento||2 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Cooking oil||1 Tablespoon|
Serving size: Complete recipe
Calories 2034 Calories from Fat 924
% Daily Value*
Total Fat 104 g160.1%
Saturated Fat 47.8 g239.2%
Trans Fat 0 g
Cholesterol 1057.4 mg
Sodium 2842.6 mg118.4%
Total Carbohydrates 121 g40.3%
Dietary Fiber 10 g40.2%
Sugars 33.7 g
Protein 153 g305.5%
Vitamin A 152.3% Vitamin C 103.7%
Calcium 106.4% Iron 76.5%
*Based on a 2000 Calorie diet
Add the 1 1/2 cups milk and chicken broth all at once.
Cook and stir till thickened and bubbly.
Stir in chicken or turkey, peas, and pimiento; heat through.
Cover and keep hot.
Beat egg whites till stiff peaks form, about 1 1/2 minutes on medium speed of electric mixer; set aside.
In small bowl beat egg yolks till thick and lemon-colored, about 5 minutes on high speed of electric mixer.
Stir together the 1/2 cup flour, baking powder, the 1/2 tea spoon salt, and paprika.
Combine the 1/2 cup milk and cooking oil.
Stir flour mixture into beaten yolks alternately with milk mixture.
Fold in beaten egg whites.
Turn hot chicken mixture into an 11 x 7 1/2 x 1 1/2 inch baking pan.
Spread batter overall.
Bake, uncovered, at 425° for 20 to 25 minutes.