Scalloped Chicken
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 4 | cups |
chicken broth
|
|
| 3 | cups |
chicken
cooked |
|
| 2 | cups |
bread crumbs
|
|
| 1 | cup |
pasta, elbow macaroni
|
*
|
| 2 | large |
eggs
hard-boiled, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 946 | ml |
chicken broth
|
|
| 7.1E+2 | ml |
chicken
cooked |
|
| 473 | ml |
bread crumbs
|
|
| 237 | ml |
pasta, elbow macaroni
|
*
|
| 2 | large |
eggs
hard-boiled, sliced |
|
Directions
Heat oil, blend in flour and salt, add broth and cook until thickened, stirring constantly.
Add chicken, bread crumbs and macaroni.
Place alternate layers of egg, and chicken and macaroni mixture in greased baking dish .
Top with buttered crumbs and bake in a 350℉ (180℃). oven for about 1 hour.
