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Escalloped Chicken Recipe

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This recipe for Escalloped Chicken is from Bridenbaugh Kitchen Favorites, 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:  
1 lb chicken, either roasted until done (or use rotisserie chicken)
2 qt bread, cut up
3 T butter
1 T dried sage
1 tsp salt and pepper
1 c cut up celery
1 small onion diced
3 c chicken stock
4 T butter
4 T flour
1/4 c cream
Directions:
Directions:
Saute onion and celery together in butter. Mix into this the bread, sage, salt, pepper. if mixture seems to be dry, add a little chicken stock.

Melt 4 T butter in saucepan. When melted add flour and cook for at least 3 minutes to remove starchy taste. Add chicken stock and cream, season with salt and pepper and let cook until thickened.

After chicken has cooled take it off the bone, and layer into bottom of a 9x13 greased dish. Put dressing on top of chicken and pour gravy over all.

Bake at 350º for about 30-45 minutes until top is nicely browned and is bubbly.
Personal Notes:
Personal Notes:
Mom got this recipe from a family friend, Marvel Bishop. The recipe is dated 1960 and we enjoyed for many years and still do today. A great hot dish.

 

 

 

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