It seems that I often have leftover chicken from when I make broth. My freezer is usually full of Ziplock bags of cooked chicken.
I love finding recipes where I can use my chicken stores!
This was a great recipe for some leftovers as well as a nice comfort food.
The potatoes came out lovely. I am sure this is because they were cooked first. I have made many a scallop dish with potatoes that are never quite cooked all the way through.
The dish was quite lovely really. There was thick heartiness from the potatoes. The chicken was cooked well and flavored nicely with the broth.
The broth was seasoned well. Honestly though, I think a little more salt would have been nice.
We really enjoyed eating this dish. It was even nice as leftovers.
SCALLOPED CHICKEN
2 Cups Cooked Chicken
2 Cups Chicken Broth
2 Tablespoons Flour
3 Tablespoons Fat
Salt and Pepper
Crushed Crackers
2 Cups Cooked Sliced Potatoes
Dice the chicken meat. Thicken the broth with a paste made from flour and 2 tablespoons melted fat. Season with salt and pepper. Fill a baking dish with alternate layers of crackers, chicken and potatoes. Cover with crumbs. Pour in the thickened broth and dot with bits of butter. Bake in a 350 degree oven for 15 to 20 minutes.
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