Chicken Pudding

Ingredients

• 0.5 cup Stale soft bread crumbs
• 2 cups Cold cooked chicken, finely chopped
• 3 Egg yolks, well beaten
• 1 tablespoon Finely chopped parsley
• 3 Egg whites, beaten stiff
• 1 tablespoon Butter, for greasing
• 1 batch White Mushroom Sauce (See recipe below)
• 2 tablespoons Butter (For White Mushroom Sauce)
• 2 tablespoons All-purpose flour (For White Mushroom Sauce)
• 1.5 cups Milk (For White Mushroom Sauce)
• 0.5 cup Mushrooms, finely chopped (For White Mushroom Sauce)
• 0.25 teaspoon Salt (For White Mushroom Sauce)
• 0.125 teaspoon Black pepper (For White Mushroom Sauce)

Instructions

1. 1In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
2. 2Gradually whisk in the milk until smooth. Add the chopped mushrooms, salt, and pepper. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
3. 3Remove the sauce from the heat. Add the bread crumbs and cook for 2 minutes, stirring constantly. Remove from heat.
4. 4Add the chopped chicken, beaten egg yolks, and parsley to the sauce. Mix well to combine.
5. 5Gently fold in the beaten egg whites until just combined. Be careful not to overmix.
6. 6Pour the mixture into a buttered pudding dish. Bake in a slow oven (325°F / 160°C) for 35 minutes, or until golden brown and set.
7. 7Serve hot with White Mushroom Sauce.