This recipe makes enough for two casseroles. This would be great if you were cooking for a crowd!
I put half the ingredients into a tin and froze it for later.
The casserole itself is easy to put together. The part that takes the longest is cooking the chicken.
I stewed it on the stovetop for about three hours with onions, carrots and celery. This ensure I had plenty of stock for the recipe and a bit left over to save for later.
If you didn’t want to take the time to cook the whole chicken, you could easily substitute leftover chicken or canned chicken.
For the bread, I cut up a rosemary loaf and toasted it in the broiler for about 5 minutes. This took several trays, as you want to only have one layer of the bread cubes per tray to ensure even toasting. It is worth it to take the time to make your own bread cubes, they tasted great.
The white sauce is thick and flavorful. It really brings everything together.
The casserole was delicious! It is definitely worth the time. My husband went back for thirds!
ALICE’S SCALLOPED CHICKEN
1 Stewing Chicken
1 Cup Chicken Fat
1 1/8 Cup Flour
1 Tablespoon Salt
¼ Teaspoon Pepper
4 ½ Cups Chicken Broth
2 Cups Milk
1 Cups Day Old Bread, Toasted and Cubed
¼ Cup Chopped Onion
1 Cup Chopped Celery
1 Teaspoon Salt
1 Teaspoon Sage
1/3 Cup Melted Butter
Simmer Chicken in salted water to cover and cook until tender. Remove meat from bones. Melt fat in heavy skillet; blend in flour, salt and pepper. Cook on low heat until bubbly, stirring constantly. Slowly stir in liquids, boil 3 minutes, stirring constantly. Lightly toss together bread cubes, onion, salt, sage and butter. Arrange in 2 quart baking dish. Top with chicken; cover with white sauce. Mix with a fork to moisten dressing. Bake in a 350 degree oven for 1 hour.
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