shared by followers | following

Escalloped Chicken - "Great Grandmother's Recipe"

  • 10 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


1 large stewing chicken cooked and diced
1 cup dry bread crumbs
2 tablespoons butter
¾ cup diced celery
½ cup chopped onion
2 tablespoons parsley
½ cup margarine
6 cups day-old bread
1 teaspoon salt
teaspoon freshly-ground pepper
½ teaspoon poultry seasoning - (to 1 tspn)
3 tablespoons chicken broth
1 cup chicken fat or part butter or margarine
1 cup flour
4 cups chicken broth
1 cup milk
1 teaspoon salt
4 eggs slightly beaten
Show Hide

Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
Sodium mg %
Total Carbohydrate g %
Dietary Fiber g %
Sugars g
Protein g %


Cook chicken; dice and set aside. Brown dry bread crumbs in the butter and set aside. Saute celery, onion, and parsley in margarine in skillet for about 5 minutes. Cut day-old bread into small pieces. Add sauteed vegetables to the bread, tossing lightly. Add seasonings and chicken broth. Turn into greased 13- by 9-inch casserole dish. Cover with 1/2 the Custard Sauce and then the diced chicken. Pour remaining custard over top. Sprinkle with prepared bread crumbs. Bake at 350 degrees for 45 minutes. For the Custard Sauce: Melt chicken fat and butter in a large sauce pan. Blend in flour, gradually add chicken broth and milk, stirring constantly. Add salt, stirring until mixture becomes very thick. Blend a little of the hot mixture into the eggs, then add to the remaining mixture in the saucepan. Cook 3 to 4 minutes. This recipe yields 10 to 12 servings.

More recipes by Jane J.

views icon 2000 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In