I have heard of spoon bread, but I had no idea what it was. I especially had no idea that it was a type of chicken casserole. Say it with me, people: YUM! The nice thing is that this is a GF recipe, but my family LOVED it. Even Jim, who has a picky palette, said, "Put it on the list!" YAY!
So here it is... I forgot to take a picture, but here's a picture of a jalapeno spoon bread from Lisa's Kitchen that looks almost exactly like mine did before we attacked.... :)
Nifty fact: her recipe is also GF.
Nifty Fact 2: This is a really good leftover recipe because you just need chopped up chunks of chicken.
Chicken Spoon Bread (recipe from Bette Hagman's The Gluten-Free Gourmet Cooks Comfort Foods)
375 degrees, 40 minutes (or until done)
2T GF flour mix *
4C GF chicken broth
1/4C butter or margerine
4 eggs, separated
3C chopped cooked chicken
- In a large saucepan, combine cornmeal, flour mix, and salt. Stir in the broth. Cook over medium-high heat until thickened.
- Add butter and beaten egg yolks.
- Stir in the chicken.
- Beat the egg whites until stiff. Fold into the mixture.
- Spoon into a greased 2.5 quart casserole and bake.
*If you don't have a flour mix, you can use 4t rice flour, 1/2t tapioca flour, and 3/4t potato starch.
*Also, if gluten is not a problem for you, you can always substitute 2T wheat flour.