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Scalloped Chicken  Recipe

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This recipe for Scalloped Chicken , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Daisy Mills (deceased)
Added: Wednesday, March 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  

Directions:
Directions:
Cook one large hen until well done-remove meat from bones and dice. Grind the skin and add to the meat. To make the sauce-let the chicken broth cool-remove fat from broth-to 1 c of fat add 6 eggs well beaten, 1 c flour, enough milk to make 1/2 gallon. Cook in double boiler, and then cool. Butter a large baking pan. Put in layer of uncooked dressing made in usual way-add a layer of sauce-then the diced chicken. Then another layer of sauce, cover and top with buttered crumbs. Bake in moderate oven until dressing is done.

Personal Notes:
Personal Notes:
Taken from the Freedom Rebekah Lodge No 746 Cookbook. Daisy Mills submitted this recipe in 1967.

 

 

 

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