Scalloped Chicken
Equipment
- Conventional Oven
Ingredients
- 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
Instructions
- 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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