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Receta Baked Chicken Brunch Casserole
by Global Cookbook

Baked Chicken Brunch Casserole
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Ingredientes

  • 12 slc Day-old white bread, crusts removed Butter
  • 3 c. Cooked chicken, roughly minced
  • 1/2 c. Onion, minced
  • 1 1/2 c. Cheddar cheese, grated
  • 6 x Large eggs, beaten
  • 2 1/2 c. Lowfat milk Paprika Parsley or possibly cherry tomatoes to garnish Lowfat sour cream onion sauce
  • 1/2 c. Butter or possibly margarine
  • 1/2 c. Onion, minced
  • 2 Tbsp. Flour
  • 1 c. Light cream
  • 1 tsp Salt
  • 1/2 tsp White pepper
  • 3/4 c. Lowfat sour cream

Direcciones

  1. Casserole: Butter a 9x13 inch pyrex dish. Butter one side of each bread slice and place 6 slices in the prepared dish, buttered side down. Layer the chicken, onion and cheese over the bread. Cover the layers with the remaining bread slices, buttered side up.
  2. In a medium bowl, combine the Large eggs and lowfat milk. Pour over the casserole and sprinkle with paprika. Chill overnight. Bake in a 325 oven for 1 to 1 1/4 hrs.
  3. Top the cooked casserole with the Lowfat sour cream Sauce and garnish with parsley or possibly cherry tomatoes.
  4. Lowfat sour cream Onion Sauce: In a medium saucepan, cook the onion in the butter till soft, but not browned. Stir in the flour, cream, salt and pepper.
  5. Bring mix to a boil, stirring constantly till blended. Stir in the lowfat sour cream till heated thoroughly, but don't boil.