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Escalloped Chicken - "Great Grandmother's Recipe"


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Rate this recipe 3.8/5 (11 Votes)


  • 1 large stewing chicken cooked and diced
  • 1 cup dry bread crumbs
  • 2 tablespoons butter
  • 3/4 cup diced celery
  • 1/2 cup chopped onion
  • 2 tablespoons parsley
  • 1/2 cup margarine
  • 6 cups day-old bread
  • 1 teaspoon salt
  • 1/8 teaspoon freshly-ground pepper
  • 1/2 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


Servings 10


Step 1

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.

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