"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Scalloped Chicken Recipe

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

Bonnie Haegele
Added: Sunday, March 2, 2008


3 to 4 lbs. bone-in chicken breasts
1/2 c chicken fat or butter
1/2 cup flour
2 tsp. salt
1/8 tsp. ground white pepper
2 1/4 c. chicken broth
1 c. milk
2 c bread cubes toasted
2 tbsp. chopped onion
1/4 c. chopped celery
1/4 to 1/2 tsp. sage
1/4 c. butter, melted
1 can (4 ounces) mushrooms, drained

Simmer chicken in enough water to cover until cooked through. When cool enough to handle, remove meat from bones and skin and bones. Cut meat into bite size pieces.
Preheat oven to 350
Melt chicken fat in a heavy large skillet. Add flour, 1 1/2 tsp. salt and pepper. Cook over low heat, stirring constantly until bubbly. Slowly stir in broth and milk. Boil 3 minutes, stirring constantly.
Toss bread cubes, onion, celery, remaining 1/2 tsp. salt and sage and melted butter. Arrange in 2 qt. baking dish. Top with chicken and mushrooms. Pour sauce over. Mix well. Bake 1 hour.

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