Chicken Scalloped


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                                                      PAGE 78

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CHICKEN SCALLOPED

Submitted by Mrs. Michael Center from Minnesota

1 large hen

2 medium onions, chopped

1 medium carrots, chopped

5 teaspoon salt

2 stalks of celery, chopped

3/4 cup butter

1 loaf day-old bread, crumbled

Pepper

1 teaspoon poultry seasoning

Chicken broth

1/2 cup flour

4 eggs, slightly beaten

1 cup bread crumbs

  Cook hen with 1 onion, carrot and 2 teaspoon salt in 2 quarts water. Cook remaining onion and celery in 1/2 cup butter for 5 minutes. Mix with crumbs ; add 1 teaspoon salt, pepper and poultry seasoning. Add 6 Tablespoon chicken broth. Skim fat from chicken broth and add broth. Skim fat from chicken broth and add enough melted butter to make 1 cup. . Put in sauce pan ; stir in flour. Add broth and enough milk to make a total of 5 cups. Add 2 teaspoons salt; cook until thick. Stir in eggs ; cook 3 minutes. Put crumb mixture into buttered casserole. Pour half of sauce over mixture. Cut up chicken ; layer on top of sauce. Add remaining sauce. Sprinkle bread crumbs mixed with 1/4 cup butter over top. Bake at 375 F. degrees for 45 minutes.

YIELD:  12-15 minutes.

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