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A Place for Our Families to Connect Scroll down to content This is a dish I first tried at a buffet and loved. I at first thought it was a chicken made from Bourbon, but later learned that it is a famous dish made from a restaurant on Bourbon Street in New Orleans. Heat oil in a skillet and cook chicken till lightly browned. Remove chicken. Add in remaining ingredients and heat over medium high heat until ingredients dissolve. you can just add in the raw chicken. Cook on low 4-6 hours. This was a Pinterest find that I loved and have made several times since. I usually added some cooked veggies to it now. LAYER 1 – In a 9 x 13 or larger cas*erole dish, add melted bu*ter, spread over shredded chicken, salt, pepper and sage. Add vegetables at LAYER 2 -In a small bowl, mix milk and self-rising flour. Slowly pour over chicken, as evenly as possible LAYER 3 – In a bowl, whisk 2 cups of broth, chicken base and soup till combined. Slowly pour over the second layer. Do not mix any of the layers! Bake at 350 F for 50-60 minutes or till the top is golden. cooking time. I place my baking dish on top of a baking sheet just in case it bubbles over while cooking. Melt bu*ter in a sauce pan and add in flour. Mix till combined and continue stirring till golden in color, do not burn. Continuously whisk while pouring in hot milk. Stir vigorously till lumps are gone. Add in your seasoning and chicken base. Adding in milk makes it a Bechamel, which is a french bu*ter sauce, it’s considered a “Mother sauce” because. Bechamel sauce is the base of many other sauces, such as Mornay, which takes the mother sauce and adds cheese and egg yolk. Once you master this sauce you can I was watching Food Network when I saw a BBQ place talking about their “Mustard Honey BBQ Alligator Ribs” and the sauce sounded delicious! So, I tried my version of it and heated up some left over pulled pork in the sauce and WOW! It was amazing! As usual I don’t measure, so this is my guess for the proportions. feel free to adjust to your own taste.