Chicken Spoon Bread

• 1 c. enriched self-rising corn meal
• 2 Tbsp. butter
• 1 tsp. salt
• 1 tsp. basil
• 2 c. cooked chicken
• 4 egg whites
• 3 c. milk
• 1 Tbsp. dried minced onion
• 1/4 tsp. pepper
• 1/4 tsp. tarragon
• 4 egg yolks
• chicken gravy (optional)

1. Measure corn meal; set aside.
2. Heat milk, butter, onions and seasoning in a large saucepan until butter melts.
3. Gradually stir in corn meal.
4. Cook over medium heat until mixture boils.
5. Cook for one minute, stirring constantly.
6. Remove from heat and cool. Stir in chicken pieces, then egg yolks; mix thoroughly.
7. Beat egg whites until stiff, but not dry.
8. Fold into corn meal mixture. Pour into greased 2-quart casserole dish.
9. Bake in preheated 350u0b0 oven for 45 to 50 minutes or until golden brown.
10. Serve immediately.
11. Top with chicken gravy, if desired.

enriched selfrising, butter, salt, basil, chicken, egg whites, milk, onion, pepper, tarragon, egg yolks, chicken gravy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=308871 (may not work)