Chicken Soufflé (Mammy)

1 small hen (4-5 pounds)                                                                           
8 slices bread                                                                  
4 eggs, beaten
1 pint milk
1 cup chicken broth
1 stick butter
1 small onion, grated
1 can cream of mushroom soup
1 can cream of celery soup

Cook chicken until tender, let cool. Slice meat from bone. Butter the bottom of baking dish well. Place chicken in buttered pan, covering the bottom well with meat. Heat soup, milk, broth and butter to boiling point. Pour this over bread and cover. Let steam a few minutes. Mash bread well and add onions and eggs. Salt and pepper to taste. Mix well and pour over chicken and bake at 400° until light brown. Cut into squares and serve with spatula while hot with sauce.
Sauce:
1 can cream of mushroom soup
½ can water
½ stick butter
1 small jar pimentos

Put all ingredients in saucepan and heat to boiling point. Serve over soufflé.

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