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Scalloped Chicken Recipe

Ingredients

How to make it

  • Stew chicken slowly until tender. Reserve 1 quart of the broth when done cooking the chicken. Debone, skin chicken; cut meat into pieces, set aside.
  • While the chicken is cooking, dot the cubed bread generously with butter. Bake slowly, stirring occasionally, until golden brown.
  • In 9x13 buttered baking dish add the browned bread pieces. In the reserved broth add the seasonings and beaten eggs, mix well; pour over the bread. Stir in chicken meat. Taste test, if it is not salty enough, add in chicken bouillon cube (broken up). Do not salt this dish. Dot the top of the dish with butter and bake at 325 until slightly browned, about 1 hour.
  • This dish can be made a day ahead and heated up just before serving. Do not over cook, eggs will separate.

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The Cook

circlemoon8 Mesa, Arizona

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