Scalloped Chicken

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.

• Ready In: 3 hrs
• Serves: 8

Ingredients

• 5 -6  lbs roasting chickens, cut into serving pieces
• 2 1⁄2 teaspoons salt (approximate)
•  flour
• 3  cups  breadcrumbs, coarsely crumbled
• 2  cups shell macaroni, cooked
• 2  eggs, hard-cooked and sliced
• 1  stalk celery (optional)
• 2  slices onions (optional)
•  butter

Directions

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.