This recipe is a combination of several of my favorites and made a delicious casserole.
CHICKEN AND ASPARAGUS PUDDING
- 2 cups cubed bread (something hearty like Italian bread is good)
- 1 cup shredded cooked chicken breast
- 1/2 cup red bell pepper, sliced
- 1/2 cup onions, sliced
- 2 tsp. olive oil
- 1 cup of asparagus, steamed and cut into 2″ pieces
- One hard-boiled egg
- Thin white sauce (recipe below)
- Topping of 1 cup of bread crumbs tossed with 1 Tblsp. of melted butter
Preheat oven to 375 degrees F. Oil or spray a 9″ casserole dish
Place two cups of bread cubes in a single layer in the bottom of the prepared casserole dish. Place the shredded chicken on top of the bread cubes.
In a medium skillet over medium heat, saute the red pepper and onion slices in the olive oil until pepper and onion slices are tender. Spoon the vegetables over the chicken in the casserole.
Arrange the steamed asparagus slices over the top. Peel the hard-boiled egg and cut into small pieces, sprinkling over top of the asparagus.
Make the thin white sauce:
THIN WHITE SAUCE
- 2 Tblsp. all-purpose flour
- 3/4 cup cold milk
- 3/4 cup hot milk
- 1/2 tsp. salt
- Grating of black pepper
- Grating of nutmeg
In a medium pan over medium heat, place the flour and whisk in the cold milk. Whisk in the hot milk and cook, whisking constantly until mixture begins to bubble. Lower heat slightly and continue whisking for two minutes. Remove from heat and stir in salt, pepper and nutmeg. Pour the sauce over the chicken/vegetable mixture in the casserole. Sprinkle the crumb/butter mixture over the top.
Bake uncovered in a 375 degree F oven for 25 minutes.
Yield: 4 generous servings