Crust-less Chicken Pie II
A quick and easy version of chicken pie that uses soft bread crumbs instead of a pastry crust.
Yield
6 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chicken
cooked |
|
| 2 | teaspoons |
salt
|
|
| 1 | cup |
celery
finely chopped |
|
| 4 | large |
eggs
slightly beaten |
|
| 1 | cup |
bread crumbs
soft |
|
| 2 | cups |
chicken broth
|
|
| 2 | tablespoons |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken
cooked |
|
| 1E+1 | ml |
salt
|
|
| 237 | ml |
celery
finely chopped |
|
| 4 | large |
eggs
slightly beaten |
|
| 237 | ml |
bread crumbs
soft |
|
| 473 | ml |
chicken broth
|
|
| 3E+1 | ml |
parsley leaves
minced |
|
Directions
Cut chicken into rather large pieces.
Alternate layers of chicken, celery, crumbs, and parsley in a greased casserole.
Add salt and eggs to the chicken broth, mix thoroughly, and pour over the chicken mixture.
Bake in pan of hot water in moderate oven, about 350 degrees, for 1 hour or until mixture does not adhere to knife blade.
