Chicken Meringue Shopping List:
10 tiny boiling onions
2 stalks celery, cut in 1-inch pieces
1 large sweet red pepper, cut in ½-inch pieces
2 carrots, cut in ½-inch slices
2 cups Chicken Stock
4 cups cubed cooked chicken
½ pound medium mushrooms, cut in half
½ pound fresh pea pods, or 1 package (10 ounces) frozen pea pods, thawed
2 tablespoons cornstarch
Cold water
Salt
Freshly ground pepper
4 egg whites
½ teaspoon salt
¼ teaspoon cream of tartar
1 tablespoon snipped fresh or 1 ½ teaspoons dried chervil leaves
2 tablespoons instant nonfat dry-milk solids
Chicken Meringue Preparation Instructions:
1. Simmer onions. celery, red pepper. and carrot in stock until just tender (about 8 minutes). Remove vegetables with slotted spoon and mix with chicken, mushrooms, and pea pods in a 2-quart casserole.
2. Mix cornstarch with a little cold water. Stir into stock: simmer, stirring constantly. until mixture thickens (about 4 minutes). Season to taste with salt and pepper. Pour over chicken in casserole.
3. Bake covered at 350°F 15 minutes.
4. Beat egg whites and ½ teaspoon salt until foamy. Add cream of tartar and chervil; continue beating, adding drymilk solids gradually, until egg whites form stiff but not dry peaks. Spread meringue over casserole mixture. sealing to edges of casserole.
5. Bake at 350°F 12 to 14 minutes, or until meringue is lightly browned. Serve immediately.
Chicken Meringue Recipe Watch on YouTube
Chicken Meringue Recipe: 4 TO 6 SERVINGS
Chicken Meringue