Recipe information
Yield
serves 6
Ingredients
2 cups cubed cooked chicken
2 cups breadcrumbs
1 cup cooked rice
1 cup milk
One 2-ounce jar pimentos, finely chopped
1 1/2 teaspoons salt
Pinch of cayenne pepper
4 eggs, well beaten
One 10 3/4-ounce can cream of mushroom soup
1 cup heavy cream
Preparation
In a large bowl, combine the chicken, breadcrumbs, rice, milk, pimentos, salt, and cayenne. Stir in the eggs. Pour the mixture into a buttered 2-quart baking dish and bake at 325 degrees for 1 hour. For the sauce, in a small saucepan stir together the soup and cream and heat until bubbly. Serve the sauce on the side.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
