Scalloped Chicken

Here is a different way to fix that scuptious chicken, for those of you that are bored with the same old way. This recipe is another one from 1967 Kansan`s Silver Spoon Cookbook.

Scalloped Chicken
Mrs. Virgil Sullivan

1 chicken, 4 to 5 pounds
1 package noodle-vegetable soup mix
1/2 cup butter or margarine
1/2 cup flour
2 cups chicken broth
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups fresh bread crumbs
2 egg yolks, beaten
1/2 cup chicken broth
2 egg whites , stiffly beaten
1 can ( 6 oz) mushrooms, sliced ( optional)
1/2 cup stuffed olives, sliced ( optional)

Cook chicken and let cool. Cut from bone in small pieces. About 1 1/2 hours before serving, arrange chicken in greased 19 x 9 x 2-inch baking dish. Sprinkle with salt and pepper. Heat oven to 325 degrees. Melt 1/2 cup butter. Stir in flour, 2 cups broth and milk. Cook until thickened. Remove from heat. Stir in salt,pepper, crumbs, egg yolks and chicken broth. Fold in egg whites. Pour over chicken and bake 1 hour.
Saute mushrooms in 2 Tablespoons butter 3 to 4 minutes. Add olives and heat. Serve chicken topped with mushroom-olive mixture.



Suggestion: cook chicken by boiling.