Hot Brown Casserole
This 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:
Cooked chicken or turkey, diced (The amount and kind can vary. I used a couple of large boneless, skinless fried chicken breasts that I had leftover for this one.)
4 tablespoons of butter
4 tablespoons of flour
2 cups of whole milk
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/2 cup of Parmesan cheese
1 cup of shredded Colby jack cheese
1/2 pound of bacon, cooked
4 slice of bread, toasted.
Here's what you need to do:
Preheat oven to 350 degrees F.
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.
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.
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