Scalloped Chicken

Scalloped Chicken

Submitted by Jessie Luebbert, Wife of Fritzie Luebbert - CB 71 - Rolla
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Cook Time 35 minutes
Total Time 35 minutes
Course Entree


  • Conventional Oven


  • 1 Chicken cut up
  • 8 cup water
  • 1 onion chopped
  • 2 tsp salt
  • 1 cup celery diced
  • ¼ tsp black pepper
  • 1 bx Stuffing Mix cornbread
  • ¼ cup margarine
  • ¼ cup all-purpose flour


  • Preheat oven to 325
  • Wash chicken in cold water. Place in a 5-quart kettle with 8 cups of water; add onion, salt, celery stalks and pepper. Cook until water boils. Reduce heat. Simmer covered until chicken is tender, about 1 and 1/2 hours. Strain and save broth. Cool chicken. Remove from bone and cube.
  • Prepare corn bread stuffing according to directions. Spread half in a 10x6x2-inch baking dish. Top with 2 cups of cubed cooked chicken mixture.
  • SAUCE: Melt margarine; blend in flour, salt, and a dash of pepper. Add chicken broth. Cook and stir until thickened. Pour half of sauce over chicken. Layer stuffing over sauce; top with chicken; then pour on remaining sauce.
  • Bake until bubbly and dressing is cooked, about 35 minutes. Let stand 5-10 minutes and serve.

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