1971 Chicken Spoon Bread Recipe

Are you looking for a budget-friendly meal that is great for sharing? This 1971 chicken spoon bread recipe is the way to go. Cooking the books shared how to make it on a YouTube video with just simple ingredients. Most of these are pantry staples, so you will save a lot of money. Plus, you will be using leftover chicken. You can use rotisserie chicken or cook your own.

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To make this chicken spoon bread, you need yellow or white cornmeal, all-purpose flour, chicken broth, milk, butter or margarine, egg, leftover chicken, and salt. You can also use chicken bouillon instead of chicken broth to save more money. It’s delicious and easy to prepare. If you would like it to be more flavorful, add herbs or more salt. Go ahead and give it a try. I am sure you will love it!

Here’s another recipe for you to try: Chicken Alfredo Bread Ring Recipe

Budget-Friendly Chicken Spoon Bread Ingredients

• 1/2 cup of yellow or white cornmeal
• 1 tablespoon all-purpose flour
• 1 cup of chicken broth
• 1 cup of reconstituted nonfat dry milk
• 2 tablespoons of margarine or butter
• 2 beaten egg yolks
• 1 1/2 cups of chopped, cooked or leftover chicken
• 2 stiffly beaten egg whites
• 1/4 teaspoon of salt

Note: Make sure your eggs are at room temperature

How to Make Chicken Spoon Bread

Step 1:

In a saucepan (heat turned off), mix cornmeal, flour, and salt. Mix until well combined.

Step 2:

Stir in broth and milk. Turn on the heat. Cook and let it come to a simmer while stirring occasionally. Once bubbling, stir for 2 minutes or until thick and bubbly. Remove from heat.

Step 3:

Stir 2 tablespoons of butter and stir until melted and well incorporated.

Step 4:

Add beaten egg yolks and shredded chicken, to your cornmeal mixture. Next, fold in the beaten egg whites. Transfer to a shallow greased casserole. Spread the top evenly.

Step 5:

Bake it in a 325F oven for about 1 hour. Serve and enjoy!

1971 Chicken Spoon Bread Recipe