Janet Reep's Scalloped Chicken

Course : Chicken
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 pounds chicken -- (4 to 5 lb.) cooked
3/4 cup flour
1 teaspoon minced onion
3 cups soft bread crumbs -- (3 to 4)
1/2 teaspoon black pepper
1 teaspoon salt
1/4 cup butter or oleo
6 cups chicken stock
6 tablespoons butter or oleo
1/2 teaspoon celery salt
6 large eggs

Preparation / Directions:

Cool chicken; remove from bones; cut into pieces. Melt 1/4 cup oleo; add flour; blend well. Slowly add chicken stock, stir- ring, and cook for 5 minutes. Cool; add beaten eggs; cook 2 min- utes. Cool. Saute onions in 6 tablespoons butter or oleo; mix with crumbs and seasonings Place layer of crumbs in greased 1 1/2 quart baking dish, then layer of chicken, then custard. Top with buttered crumbs if desired. Bake 1 hour at 325F. It is nice to make extra gravy with remaining stock.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes