Looking for a quick and tasty dinner? You should try this recipe. It’s also a great use for leftover chicken.
I boiled my potatoes whole. I find this to be easier when slicing. If you slice the potatoes and then boil them, the slices tend to fall apart.
Boiling the potatoes whole provides a cleaner slice. For the most part. There is still some breakage, just not as much.
For the bread crumbs I used crumbs I made from leftover bread. I try to make bread crumbs as much as I can. I really do try to not buy things I can make on my own.
Bread crumbs are also very easy to make. All you have to do is break up the bread, lay it on a tray and broil it a few minutes. It can then be broken up to whatever size crumb you want. I find homemade bread crumbs have a lot more flavor than store bought ones as well.
Finally I used leftover chicken. So everything, except the potatoes, consisted of things I already had on hand.
My only complaint about the dish is that the gravy didn’t really thicken up. I think I would maybe cook it a little to thicken it before pouring it on.
This was a lovely dinner, and a great use of leftovers!
SCALLOPED CHICKEN
2 Cups Chicken Broth
2 Tablespoons Flour
2 Tablespoons Chicken Fat
Salt and Pepper
Bread Crumbs
2 Cups Diced Cooked Chicken
2 Cups Sliced Cooked Potatoes
Thicken broth with a paste made of flour and fat. Season to taste. Fill baking dish with alternate layers of bread crumbs, chicken, and potatoes. Cover top with crumbs. Add gravy and dot with butter. Bake in a 350 degree oven for 30 minutes.
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