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Chicken 'n Spoon Bread

  • 2 cups Chicken cooked chopped
  • 1/2 cup Onion chopped
  • 1/4 cup Green Bell Pepper chopped
  • 3 Tbsp Unsalted Butter
  • 3 Tbsp Unbleached White All Purpose Flour
  • 1-1/2 tsp Worcestershire Sauce
  • 3/4 tsp Poultry Seasoning
  • 1/4 tsp Ground Pepper
  • 1-1/2 cups Chicken Broth (condensed)
  • 3/4 cup Non-Fat Dry Milk Powder
  • 3/4 cup Celery chopped



For chicken base, sauté vegetables in butter about 5 minutes, or until tender. Stir in flour and seasonings. Remove from heat. Gradually stir in condensed broth and dry milk. Bring to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken.

Spoon mixture into a buttered 1-1/2 quart rectangular baking dish.

Preheat oven to 325°F.

For topping, combine cornmeal, dry milk, salt and baking powder in a medium sized saucepan. Stir in water. Cook over medium heat until thickened, stirring constantly. Remove from heat and allow to cool slightly; stir in egg yolks. Beat egg white in small mixing bowl until stiff peaks form. Fold cornmeal mixture into egg whites. Spoon topping over chicken mixture.

Bake 35-40 minutes or until topping is golden brown. Serve immediately.

Makes 6 servings.



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Products Used in this Recipe

Flours & Meals
Unbleached White All Purpose Flour

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Baking Aids
Non-Fat Dry Milk Powder

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Gluten Free
Baking Powder

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Baking Aids
Sea Salt

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Baking Aids
Non-Fat Dry Milk Powder

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Flours & Meals
Medium Grind Cornmeal

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