Chicken with Asparagus
1 1/2 c cooked diced chicken, 1 1/2 c diced canned asparagus, 2 c chopped hard-boiled eggs, 1 1/2 c white sauce, 1/2 c dried bread crumbs, 1 Tbs butter melted
The white sauce may be made entirely of milk, equal parts of chicken stock and milk, or equal parts of asparagus liquor and milk. Grease a baking dish, put in a layer of the chicken, followed by one of asparagus, and sprinkle on a little of the egg, then add some sauce. Continue in this way until all is used, topping with crumbs mixed with the melted butter. Bake in a moderate oven until browned. Time in oven, 20 minutes. Temperature, 350 degrees. Serves 6.
Chicken Baked in Milk
Clean chicken and cut into pieces for serving. Sprinkle with salt and pepper and roll in flour. Sauté in drippings until golden brown. Arrange pieces in baking dish and cover with milk. Cover and bake in a moderate oven until tender. Thicken the liquid with a little flour and milk stirred together until smooth. Temperature, 350 degrees.
(this is wonderful served over toast with freshly grated parmesan cheese or romano cheese spinkled on top. Fresh herbs diced up also adds a unique flavor, as does crumbled bacon or finely chopped ham.)
Creamed Chicken A La King
4 Tbs butter - melted, 2 Tbsp flour, 1 1/2 c milk, 1 c mushrooms, 1/4 c green peppers, 1 1/2 c diced breast of cooked chicken, 2 egg yolks, 2 Tbs lemon juice, 1/4 tsp mustard, 1 1/2 tsp salt, 1 tsp paprika
Make white sauce by blending butter and flour, and adding the hot milk. Cook in double boiler, stirring until thickened. Saute mushrooms and add to sauce with minced green peppers and chicken. Beat egg yolks, add seasonings, and add to rest of mixture. Heat until the boiling point is reached and simmer slowly ten minutes. Serve on toast. Serves 6.