How to make it

  • Preheat oven to 350.
  • Place chicken, bay leaf, celery, onion, parsley and stock in a large saucepan.
  • Bring to a boil then reduce heat and simmer covered, for 10 minutes to poach the chicken.
  • Remove from heat then transfer chicken to a cutting board and cut it into bite size pieces.
  • Drain and discard broth and discard bay leaf.
  • Lightly butter a 1 quart baking dish.
  • Place cooked chicken, vegetables and parsley in the dish.
  • Beat together milk and eggs in a bowl then stir in corn, tarragon, cayenne, salt and white pepper.
  • Pour over chicken and stir once or twice to distribute evenly.
  • Melt butter in a small skillet and stir in breadcrumbs.
  • Spoon buttered breadcrumbs over pudding then bake 25 minutes and serve hot.

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