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Escalloped Chicken - "Great Grandmother's Recipe"

  • 10 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Escalloped Chicken - "Great Grandmother's Recipe"

Ingredients

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
CUSTARD SAUCE:
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

Directions

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.

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