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Escalloped Chicken

Well, what do you know?  A recipe that’s not a dessert!  I don’t remember Mom ever making something like this.  I think she would have said that Dad didn’t like casseroles.  I imagine that Elva submitted several recipes to this column, but this is the one Mom decided to clip.  I like Elva’s comments at the end of her recipe submission.  I think she would “get” what I’m doing here with this blog.

Escalloped Chicken

Cut cooked chicken into cubes to make 3 or more cups.  Arrange chicken in layers on bottom of three-quart casserole or 13 by 9 1/2 inch loaf pan. Combine 6 cups cubed bread, 3/4 cup melted butter, 1 1/2 teaspoons sage, 1/4 cup cream or broth, 3/4 teaspoon salt, few grains pepper, 2 tablespoons chopped onion if desired.  Cover the cubed chicken with this dressing.  Make gravy from 1/4 cup chicken fat, 1/2 cup flour and 4 cups chicken broth.  Pour gravy over chicken and bake 30 to 40 minutes at 350 degrees.

I hope these recipes will help others. I do like the recipes in the column.  There are always new versions, and the old ones are even more interesting and hard to find.  Thanks a lot to the rest of you for all your helps. — Elva Bee from Indiana.

And here it is if you want to copy and paste the recipe:

Escalloped Chicken
by Elva Bee, Indiana

3 cups or more cubed chicken.
6 cups cubed bread
3/4 cup melted butter
1 1/2 teaspoons sage
1/4 cup cream or broth
3/4 teaspoon salt
few grains pepper
2 tablespoons chopped onion, if desired
1/4 cup chicken fat
1/2 cup flour
4 cups chicken broth

Arrange chicken in layers on bottom of three-quart casserole or 13 by 9 1/2 inch loaf pan. Combine bread, butter, sage, cream or broth, salt, pepper and chopped onion. Cover the chicken with this dressing.  Make gravy from chicken fat, flour and broth.  Pour gravy over chicken and bake 30 to 40 minutes at 350 degrees.

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