Ingredients:
1 chicken-salted and boiled
6 cups broth from chicken (add water if not enough broth)
1/2 cup butter
3/4 cup flour
3 eggs, beaten
6 to 8 cups torn bread crumbs
2 tablespoons celery flakes
2 tablespoons minced onion
1 tablespoon parsley flakes
1 teaspoon salt
1 teaspoon sage
1/2 teaspoon pepper
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Directions: Debone chicken and cut into cubes. Grease a 9x13 inch pan. Layer bread crumbs and chicken. To make custard, melt butter, add flour and blend. Slowly add broth and stir so it does not lump. Cook until thick. Add to beaten eggs, pour over bread crumbs and chicken. Bake for 45 minutes in a 350°F oven.
Shredded cheese can be sprinkled over casserole about 6 minutes before it is done.
Notes:
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