Scalloped Chicken Casserole


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Photo has nothing to do with recipe


SCALLOPED CHICKEN CASSEROLE

Submitted by Dorothy Carson from Oregon

1 ( 4-5 pound) stewing chicken, cut up

Salt and pepper

1/2 cup butter

1/2 cup flour

2 1/2 cup chicken broth

1 1/2 cup milk

2 eggs , separated

1/2 teaspoon salt

2 cup Fresh bread crumbs

1 ( 6 oz) can sliced mushrooms, drained

     Simmer chicken until tender ; refrigerate meat and broth for several hours. Arrange chicken in greased baking dish; sprinkle with salt and pepper. Melt butter ; stir in flour ,2 cups broth and milk. Cook until thickened. Remove from heat ; stir in beaten egg yolks an remaining ingredients except egg whites. Fold in beaten egg whites. Pour over chicken. Bake 1 hour at 325 F. degrees.

YIELD : 8-10 Servings

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