Scalloped Chicken

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READY IN: 3hrs
Recipe by mollypaul

This rib-sticking dish is also easily made with leftover turkey. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Place chicken pieces in a large pan.
  2. Add water to half cover and simmer until tender, about 2 hours.
  3. Add 1/2 teaspoon salt per pound after first hour of cooking.
  4. Add celery and onion for extra flavor, if desired.
  5. Remove chicken from bones and chop.
  6. Thicken broth, allowing 2 tablespoons of flour per cup of liquid; add chopped chicken, 2 cups of coarse bread crumbs and macaroni.
  7. Butter a casserole or baking dish; place a layer of egg, one of chicken and macaroni mixture, another layer of egg and so on.
  8. Mix remaining cup of crumbs with a little butter and sprinkle over top of casserole.
  9. Bake at 350F for about an hour.

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