Hot Brown CasseroleThis hot brown casserole recipe is great to have for any meal of the day...even a midnight snack.This recipe is based on the Kentucky Hot Brown that was first made by Chef Fred K. Schmidt at the Brown Hotel back in the 1920's. It was first created as an alternative to ham and egg late night suppers and has since become famous.
Here's what you'll need:
Cut up the cooked chicken or turkey into good sized chunks and place them in the bottom of a 1 1/2 quart shallow baking dish.
In a medium pot, melt the butter. Add the flour.
Cook over medium heat for a couple of minutes. Just long enough to cook out the flour taste.
Slowly add the milk, stirring constantly.
Whisk together the eggs.
Temper the eggs by adding a little of the hot white sauce to the eggs and mix well and then add the eggs to the rest of the white sauce. Mix well
Add the salt, pepper and Parmesan cheese.
Mix well.
Pour over the chicken/turkey.
Sprinkle with the Colby jack cheese.
Bake at 350 degrees F. for 20 minutes.
Stack up the 4 slices of toast and cut into 4 pieces.
Plate up, top with a couple of slices of cooked bacon and serve with toast points. Return to Poultry from Hot Brown Casserole
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