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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Suggested by Sunset Facebook fan Melinda Velayo. Ingredients:
3 tablespoons vegetable oil, divided |
1 cup chopped carrot |
1 cup chopped onion |
1 cup chopped celery |
1 cup frozen peas |
1/4 cup flour |
3 cups milk |
1/2 teaspoon kosher salt |
1/4 teaspoon pepper |
3 cups cubed or shredded cooked chicken |
2 teaspoons chopped fresh tarragon leaves |
4 cups cubed sourdough bread |
3 tablespoons melted butter |
4 ounces shredded emmenthal cheese |
Directions:
1. Preheat oven to 375°. Heat 2 tbsp. oil in a 4-qt. pot over medium heat. Add carrot, onion, and celery and cook, stirring often, until softened, about 5 minutes. Transfer mixture to a bowl and add peas; set aside.
2. Add remaining 1 tbsp. oil to pot. Add flour and whisk until dry and crumbly, about 30 seconds. Pour in milk 1/4 cup at a time, whisking well after each addition until smooth and creamy (mixture will be paste-like at first). Add reserved vegetables, salt, pepper, and chicken to milk mixture, stirring gently to combine. Spoon mixture into a large gratin dish (about 2 1/2 qts.) or ovenproof frying pan. Sprinkle with tarragon.
3. Mix bread and butter together in a large bowl, tossing well to coat. Top chicken mixture with bread. Sprinkle with cheese. Bake until browned and starting to bubble around the sides, 20 to 25 minutes.
4. Note: Nutritional analysis is per 1 1/2-cup serving.
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