Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Joyce’s Aunt Lorene Norris’ Scalloped Chicken

By

SUBMITTED BY: Joyce Uhlik

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 2 to 3 lbs chicken
  • 1 cup flour
  • 4 cups cornbread crumbs
  • 1/3 cup chopped onions
  • Salt and pepper to taste.
  • 1 cup chicken fat
  • 2 cups milk
  • 1 cup chopped celery
  • 1/3 cup butter, melted

Details

Preparation

Step 1

DIRECTIONS:
Boil chicken in seasoned water until tender, cool, bone and cut into bite size pieces. Melt chicken fat and add flour – 1 tsp salt and pepper. Slowly add 4 cups chicken broth, and milk, stirring constantly. Cook over medium heat until thick. Combine corn bread crumbs, celery, onion and butter. Arrange dressing mixture and diced chicken in alternating layers in casserole. Cover with chicken broth. Bake at 350.

You'll also love

Review this recipe

Tuna and Scallops with a Lime Butter Reduction Kung Pao Scallops