Chicken And Corn Pudding

Directions

1. Preheat oven to 350 degrees F. Place the chicken, bay leaf, celery, onion, parsley, and stock in a large saucepan. Bring to a boil, reduce heat, and simmer, covered, for 10 min to poach the chicken. The chicken should feel hard to the touch. Remove from the heat. Transfer the chicken to a cutting board and cut it into bite-sized pcs. Drain and throw away the broth and throw away the bay leaf. Lightly butter a 1-qt baking dish. Place the cooked chicken, vegetables, and parsley in the dish. Beat together the lowfat milk and Large eggs in a bowl, and stir in the corn, tarragon, cayenne, salt, and white pepper. Pour over the chicken and stir once or possibly twice to distribute proportionately. Heat the butter in a small skillet and stir in the breadcrumbs. Spoon the buttered breadcrumbs over the pudding. Bake for 20 to 25 min, or possibly till the pudding is bubbling and golden. Serve warm.
2. Yield: 4 servings.