ESCALLOPED CHICKEN - "GREAT GRANDMOTHER'S RECIPE" RECIPE - (3.8/5)

Escalloped Chicken -

Provided by á-170456

Number Of Ingredients 19

CUSTARD SAUCE:
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

Steps:

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.