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Purdue Scalloped Chicken Recipe

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This recipe for Purdue Scalloped Chicken is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 325º 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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