So very cold-ice hitting the house and sipping on Hot Ginger tea. I live in Louisiana and this is something I haven't seen in over 7 years at least.
I decided to try a nice, hot, easy meal with stuff I already had at home.
So when I came across this recipe in my files and knew I had 2 grilled chickens in the fridge I also knew I was going to try it- even though I wasn't sure exactly what Chicken spoon bread is.
In case you don't know I found out it's kind of like chicken- lite grits soufflé. Very lite , due to the egg whites. A good mild "casserole" .Good with a green salad. It's also perfect for The Red Color Diet- all white. So thumbs up as a review for " Chicken Spoon Bread " from " The Gluten-free Gourmet Cooks Comfort Foods" by Bette Hagman
3/4 cup cornmeal
2 tablespoons GF mix
1 teaspoon salt
4 cups chicken broth
1/4 cup ( 1/2 stick) butter or margarine
4 eggs, separated
3 cups, chopped cooked chicken
Preheat oven to 375, grease a 2&1/2 quart casserole.
In a large saucepan, combine cornmeal, flour mix, and salt; stir in the broth. Cook over medium high until thickened. Add the butter and beaten egg yolks. Stir in the chicken. Beat the egg whites until stiff; fold into the mixture. Spoon into the prepared casserole and bake for 40 minutes or until done.