Scalloped Chicken


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                                             PAGE 82

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SCALLOPED CHICKEN

Submitted by Alberta Hawkins from Michigan

4 cup cooked chicken

1 cup celery, finely chopped

 1 1/2 cup soft bread crumbs

2 Tablespoon parsley, minced

2 teaspoon salt

4 eggs, slightly beaten

2 cup chicken broth

   Cut chicken in large pieces. Alternate layers of chicken, celery, crumbs and parsley in greased casserole. Add salt and eggs to chicken stock ; mix thoroughly and pour over chicken. Bake in pan of hot water at 350 F. degrees for 1 hour.

YIELD: 6-8 Servings

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