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Ingredients
- 3 Tbsp. oleo
- 5 Tbsp. flour
- 1 c. chicken stock
- 1 c. drained, canned tomatoes
- 4 eggs
- 1 c. diced chicken
Method
- Melt oleo in heavy pan.
- Add flour and stir.
- Add chicken stock and cook gently.
- Add tomatoes; beat egg yolks until thick and stir in.
- Add diced chicken; then fold in stiffly beaten egg whites.
- Bake in casserole about 40 minutes at 350°, or until knife comes out reasonably clean.
- Serves 4 to 5.