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Recipe Friday: Devonshire Chicken

This week: Devonshire Chicken

This recipe is a 60's favorite...
  • 4 chicken breast halves (boneless & skinless)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3 cups chicken broth
  • 2 eggs, well beaten
  • 2 cupes cooked rice
  • 1 cup chopped onion
  • 2 slices of bacon (diced)
  • 2 slices bread, cubed
  • 3/4 cup chopped celery
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup bread cubes
  • 1 tablespoons melted butter

Boil chicken in broth. When cooked, remove from pan and chop into 1-2" cubes -- set aside. Reduce chicken broth to about 2 cups.

Make a sauce with butter, flour and the chicken broth -- add salt and pepper. Remove from heat and let cool slightly. Add the beaten eggs and stir well.

Mix together the cooked rice, onion, celery, bacon and 2 slices of cubed bread. Blend well.

Place the rice mixture in a casserol dish. Cover with the chicken pieces and pour the sauce over. Cover with the remaining 1/2 cup bread cubes stirred in melted butter.

Cover and bake in a 325° F oven for 45 minutes.


Variations:

Devonshire Pot Pie
Butter the casserole dish, then line with pie crust. Layer ingredients as normal then top with pie crust. (You can also substitue puff pastry dough to make it really fancy.)

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