Crust-less Chicken Pie III
Easy crust less chicken pie
Yield
6 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chicken
cooked |
|
| 1 | cup |
bread crumbs
soft |
|
| 2 | teaspoons |
salt
|
|
| 2 | cups |
chicken broth
|
|
| 1 | cup |
celery
chopped, finely |
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 4 | large |
eggs
slightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken
cooked |
|
| 237 | ml |
bread crumbs
soft |
|
| 1E+1 | ml |
salt
|
|
| 473 | ml |
chicken broth
|
|
| 237 | ml |
celery
chopped, finely |
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 4 | large |
eggs
slightly beaten |
|
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.
