2 cups diced roast chicken, and pan drippings
2 eggs
1/3 cup oil
1 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400°. Place chicken and drippings in a well-greased 2-quart casserole; put in oven to heat. Beat eggs in a bowl; add oil and milk. Sift dry ingredients and blend with liquid mixture. Pour batter over heated checking and return to oven for 30-35 minutes or until golden brown.

Serves 4
Preparation Time: 45 min.
Approximate calories per serving: 500

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© 1973 Curtin Publications, Inc. New York, N.Y. Printed U.S.A.