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    Escalloped Chicken - "Great Grandmother's Recipe"

    2000
    Escalloped Chicken - "Great Grandmother's Recipe"
    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 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.


    Nutrition

    More recipes by Jane J.