Escalloped Chicken

Course : Chicken
Serves: 12-15
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5 pounds chicken -- (4 or 5 lb.)
1/2 cup oleo or butter
1/2 cup flour
6 cups chicken stock
2 tablespoons minced onion
6 tablespoons butter or oleo
3 cups bread crumbs -- (3 to 4)
1/2 teaspoon celery salt
1 teaspoon salt
1/2 teaspoon sage
1/2 teaspoon pepper
6 large eggs

Preparation / Directions:

Cook chicken until tender; cool; remove meat from bones, leaving in medium large pieces. Melt 1/2 cup oleo; add flour; blend well, slowly adding chicken stock, stirring constantly. Cook 5 minutes. Add well beaten eggs; cook 2 minutes. Cool. Make crumb mixture by sauteing onions in oleo; mix with crumbs and seasonings. Place layer of crumbs in greased 9 x 18 inch pan, then chicken, then custard mixture; repeat until pan is full, placing buttered crumbs on top. Bake 1 hour at 350F.

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