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Scalloped Chicken

American.Kitchen's picture
  Chicken 5 Pound (1 Chicken)
  Salt To Taste
  Flour 3⁄4 Cup (12 tbs)
  Dry bread loaf 1
  Pepper 1⁄2 Teaspoon
  Sage leaf 1 Tablespoon
  Diced onions 2 Cup (32 tbs)
  Diced celery 3 Cup (48 tbs)
  Eggs 2 , beaten
  Cream of mushroom soup 1 Can (10 oz)
  Corn flake crumbs 1⁄2 Cup (8 tbs)

Place chicken in large kettle; add 2 quarts water and salt to taste.
Simmer until chicken falls from bones.
Reserve 4 cups broth; chill broth until fat is hardened.
Remove and reserve fat.
Cut chicken into bite-sized pieces; grind skin.
Heat 1/2 cup chicken fat in saucepan; blend in flour.
Add 2 1/2 cups reserved broth slowly.
Cook over low heat, stirring constantly, until smooth.
Add chicken to sauce.
Crumble bread into large bowl; add 2 teaspoons salt, pepper, sage, ground chicken skin, 1/3 cup chicken fat, onions, celery, eggs and soup.
Mix well; spread in large baking pan.
Pour chicken and sauce over top; sprinkle with cornflake crumbs.
Bake at 350 degrees for 1 hour.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6367 Calories from Fat 2580

% Daily Value*

Total Fat 289 g444.5%

Saturated Fat 79.1 g395.6%

Trans Fat 0 g

Cholesterol 1942.5 mg647.5%

Sodium 6751.9 mg281.3%

Total Carbohydrates 399 g133.1%

Dietary Fiber 24.7 g98.8%

Sugars 53.2 g

Protein 527 g1053.4%

Vitamin A 147.6% Vitamin C 110.6%

Calcium 69.8% Iron 399.7%

*Based on a 2000 Calorie diet

Scalloped Chicken Recipe