Scalloped Chicken

1. 1

   Cook chicken in salted water until tender.

2. 2

   Remove chicken from broth and let cool.

3. 3

   Remove skin and bones and cut into bite size chunks.

4. 4

   Set aside.

5. 5

   Melt margarine in skillet; add chopped onion and celery.

6. 6

   Cook over low heat until tender.

7. 7

   Break bread into small pieces and add hot chicken broth until bread is soaked.

8. 8

   Fold in chicken, onion, celery and diced eggs.

9. 9

   Place in 8 x 8-inch dish, uncovered; sprinkle with pepper and salt.

10. 10

    Bake at 350u00b0 for 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.