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Categories:
chicken butter onion flour chicken stock parsley thyme salt pepper flour cornmeal baking powder salt Cheddar cheese vegetable oil milk egg
Viewed: 98 - Published at: 2 years agoIngredients
- 1 (500 g) bag Europe's Best Nature's Balance, frozen
- 2 12 cups cut-up cooked chicken or 2 12 cups turkey
- 13 cup butter
- 1 onion, chopped
- 13 cup all-purpose flour
- 3 cups chicken stock, hot
- 3 tablespoons chopped fresh parsley
- 12 teaspoon dried thyme
- 34 teaspoon salt
- 14 teaspoon pepper
- 34 cup all-purpose flour
- 13 cup cornmeal
- 1 12 teaspoons baking powder
- 12 teaspoon salt
- 12 cup cheddar cheese, grated
- 14 cup vegetable oil
- 14 cup milk
- 1 egg, beaten
Method
- Cook Europe's best Nature's Balance according to package directions, until tender crisp.
- Drain very well, blotting any excess liquid.
- Place in a greased 6-cup (1.5L) baking dish.
- Add chicken and combine vegetables and chicken, Reserve while making sauce.
- In a saucepan, melt butter over medium heat.
- Add onion and cook 3-4 minutes until softened.
- Stir in flour and cook, stirring for 3 minutes, until light golden.
- Gradually whisk in stock.
- Bring to a gentle boil and cook for 3-4 minutes until sauce thickens.
- Add thyme, salt and pepper.
- Pour over vegetables and chicken.
- Stir gently to combine.
- TOPPING: In a bowl, combine flour, cornmeal, baking powder, salt and cheese.
- In a separate bowl, combine oil, milk and egg.
- Add to flour mixture and stir to combine.
- Spoon topping over chicken and vegetables.
- Place dish on a baking sheet.
- Bake in a preheated 425F oven for 25 minutes, until topping is golden and botttom is bubbling.
- MAKE AHEAD: Sauce can be cooked ahead of time, covered and refrigerated for one day.
