Escalloped Chicken - "Great Grandmother's Recipe"

By á-170456

Ingredients

• CUSTARD SAUCE:
• 1 large stewing chicken cooked and diced
• 1 cup dry bread crumbs
• 2 tablespoons butter
• 3/4 cup diced celery
• 1/2 cup chopped onion
• 2 tablespoons parsley
• 1/2 cup margarine
• 6 cups day-old bread
• 1 teaspoon salt
• 1/8 teaspoon freshly-ground pepper
• 1/2 teaspoon poultry seasoning - (to 1 tspn)
• 3 tablespoons chicken broth
• 1 cup chicken fat or part butter or margarine
• 1 cup flour
• 4 cups chicken broth
• 1 cup milk
• 1 teaspoon salt
• 4 eggs slightly beaten

Preparation

Step 1

Cook chicken; dice and set aside. Brown dry bread crumbs in the butter and set aside.

Saute celery, onion, and parsley in margarine in skillet for about 5 minutes. Cut day-old bread into small pieces. Add sauteed vegetables to the bread, tossing lightly. Add seasonings and chicken broth.

Turn into greased 13- by 9-inch casserole dish. Cover with 1/2 the Custard Sauce and then the diced chicken. Pour remaining custard over top. Sprinkle with prepared bread crumbs. Bake at 350 degrees for 45 minutes.

For the Custard Sauce: Melt chicken fat and butter in a large sauce pan. Blend in flour, gradually add chicken broth and milk, stirring constantly. Add salt, stirring until mixture becomes very thick. Blend a little of the hot mixture into the eggs, then add to the remaining mixture in the saucepan. Cook 3 to 4 minutes.

This recipe yields 10 to 12 servings.