Escalloped Chicken - "Great Grandmother's Recipe"

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Escalloped Chicken - "Great Grandmother's Recipe"

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  • 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