Joyce’s Aunt Lorene Norris’ Scalloped Chicken

By rmille6277

SUBMITTED BY: Joyce Uhlik

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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

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.