"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Purdue Scalloped Chicken Recipe

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This recipe for Purdue Scalloped Chicken, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Waidelich
Added: Friday, July 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 cups Chicken, cooked and chopped
1 cup Chicken Broth
1/4 cup Chicken Fat
1/4 cup Butter
3/4 cup Flour
1 tsp. Salt
3 cup Milk
1 cup Fresh Bread Crumbs
2 tbsp. Butter, melted

Directions:
Directions:
Place chicken in a greased 9 x 13 baking pan. Melt 1/4 c. butter and chicken fat (or use 1/2 c. butter) in large saucepan. Stir in flour and salt and cook until slightly browned. Add milk and chicken broth. Cook over medium heat until thickened, stirring constantly. Pour sauce over chicken. Stir gently, covering chicken evenly with sauce. Spread bread crumbs over top. Drizzle melted butter over crumbs (or squirt with liquid margarine). Bake at 325 for 45 minutes or until golden brown and hot throughout.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 1/2 hours (including baking time)
Personal Notes:
Personal Notes:
This recipe is from the St. Elizabeth Hospital cookbook and was the scalloped chicken served in the Purdue Union Cafeteria in the 1960's and 70's. I have modified it slightly to make it easier.
Servings: 10

 

 

 

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