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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

ESCALLOPED CHICKEN TO SERVE 60 PEOPLE Recipe

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This recipe for ESCALLOPED CHICKEN TO SERVE 60 PEOPLE is from A Celebration of Love & Cooking, 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:  
30 lbs. chicken, cooked and cubed (3 whole chickens, balance with breast)
4 loaves cubed bread
2 bunches of celery, diced
8-10 medium onions, diced or minced
6 cans cream of chicken soup
1 extra large can of chicken broth (if needed)
4 packets chicken seasoning
Poultry seasoning
Salt
Pepper
Directions:
Directions:
Cook chicken until done enough to cube. Save the broth to make the gravy and use the balance to mix with the chicken soup. (If not enough, then use canned broth.)

Saute celery and onions in plenty of butter.

Make the gravy.

Mix broth with the chicken soup.

Mix bread, celery, onions, chicken seasoning, poultry seasoning, salt and pepper.

In bottom of baking dish (oven roaster for full recipe), put a layer of gravy first, then layer of dry mixture, layer of chicken, layer of mixture of broth and soup, then repeat as necessary, using gravy for the top layer.

Bake at 350º for 30 minutes or until bubbly, making sure it's all plenty hot.

Note: This recipe is easily divisible to accommodate smaller groups of people.
Personal Notes:
Personal Notes:
This chicken recipe was a real hit when prepared by my hometown ladies for various groups.

 

 

 

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