Scalloped Chicken

Name: Scalloped Chicken
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 8 serving(s)
Ingredients: 5 -6 lbs roasting chickens, cut into serving pieces; 2 1/2 teaspoons salt (approximate); flour; 3 cups breadcrumbs, coarsely crumbled; 2 cups shell macaroni, cooked; 2 eggs, hard-cooked and sliced; 1 stalk celery (optional); 2 slices onions (optional); butter

Submitted by Molly53

"This rib-sticking dish is also easily made with leftover turkey. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

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Ready In:: 3hrs
Ingredients:: 9
Serves:: 8

ingredients

5 -6 lbs roasting chickens, cut into serving pieces
2 ¹⁄₂ teaspoons salt (approximate)
flour
3 cups breadcrumbs, coarsely crumbled
2 cups shell macaroni, cooked
2 eggs, hard-cooked and sliced
1 stalk celery (optional)
2 slices onions (optional)
butter

directions

Place chicken pieces in a large pan.
Add water to half cover and simmer until tender, about 2 hours.
Add 1/2 teaspoon salt per pound after first hour of cooking.
Add celery and onion for extra flavor, if desired.
Remove chicken from bones and chop.
Thicken broth, allowing 2 tablespoons of flour per cup of liquid; add chopped chicken, 2 cups of coarse bread crumbs and macaroni.
Butter a casserole or baking dish; place a layer of egg, one of chicken and macaroni mixture, another layer of egg and so on.
Mix remaining cup of crumbs with a little butter and sprinkle over top of casserole.
Bake at 350F for about an hour.