Ingredients
1 Chicken {about 3 pounds}
2 Cups Water
4 Cups Bread Crumbs
1 Cup Celery, Chopped
1 Large Onion, Chopped
1 tsp. Salt
1/2 tsp. Black Pepper
2 tsp. Pure Sage
6 Eggs
Directions
1-Cut chicken into quarters or pieces.
2-Cook with water in pressure cooker for 12 minutes, or simmer until tender.
3-Reserve 1/2-cup broth to use in sauce and 1-cup for chicken mixture, and set aside.
4-Remove meat from bones and cut into small pieces.
5-Mix with all ingredients, except eggs.
6-Add broth to make chicken mixture the consistency of thick cornbread batter.
7-Beat eggs and fold into mixture.
8-Bake in a greased Bundt pan or baking dish for 1 minutes at 425 degrees, then 20 to30 minutes at 400degrees until loaf is slightly brown and comes away from pan.
9-Serve with Hollandaise Sauce.
Hollandaise Sauce
Ingredients
1 Cans Cream of Chicken Soup
1/2 Cup Broth (or 1 Chicken bouillon cube dissolved in 1/2 cup water)
1 tsp. Lemon juice
Directions
Heat together and serve over slices of Chicken Wilhelmina.
1 Chicken {about 3 pounds}
2 Cups Water
4 Cups Bread Crumbs
1 Cup Celery, Chopped
1 Large Onion, Chopped
1 tsp. Salt
1/2 tsp. Black Pepper
2 tsp. Pure Sage
6 Eggs
Directions
1-Cut chicken into quarters or pieces.
2-Cook with water in pressure cooker for 12 minutes, or simmer until tender.
3-Reserve 1/2-cup broth to use in sauce and 1-cup for chicken mixture, and set aside.
4-Remove meat from bones and cut into small pieces.
5-Mix with all ingredients, except eggs.
6-Add broth to make chicken mixture the consistency of thick cornbread batter.
7-Beat eggs and fold into mixture.
8-Bake in a greased Bundt pan or baking dish for 1 minutes at 425 degrees, then 20 to30 minutes at 400degrees until loaf is slightly brown and comes away from pan.
9-Serve with Hollandaise Sauce.
Hollandaise Sauce
Ingredients
1 Cans Cream of Chicken Soup
1/2 Cup Broth (or 1 Chicken bouillon cube dissolved in 1/2 cup water)
1 tsp. Lemon juice
Directions
Heat together and serve over slices of Chicken Wilhelmina.