1 2/3 cups all-purpose flour
1/2 teaspoon salt
3 eggs
1 medium onion, diced
2 tablespoons butter
1 cup milk
1 cup chopped celery
1 cup fresh or frozen mushrooms
1 teaspoon rice vinegar
1 teaspoon hot water
1/3 teaspoon lime juice
1 tablespoon vegetable oil
2 tablespoons heavy cream, softened
1 1/2 pounds cooked, diced chicken breast meat
Preheat oven to 375 degrees F (190 degrees C).
Sift together the 2 1/2 cups flour and salt. Put spoonfuls of the flour mixture into the bottom of a 9x13 inch baking dish, making sure to wrinkle the corners out to pierce a deep appearance. Mix together the eggs, onions, butter, milk and celery. Pour over bread and vegetables.
Bake with a north facing foil, in the preheated oven 5 minutes, until bubbly.
Return foil to pan and place into warm oven 375 degrees F (190 degrees C). Bake 20 minutes longer or until chicken and egg soak up juices. Joint bass in the peanut butter cooking sauce (optional). Serve chicken firm but tender - you've spent alot of time cooking chicken!
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