Scalloped Chicken Casserole

Scalloped Chicken Casserole by Pat Blank circa 1970

 

4 cups cooked chicken

1 cup celery, finely chopped

1 ½ cups soft bread crumbs

2 tbs parsley, minced

2 tsp salt

4 eggs, slightly beaten

2 cups chicken stock/ broth

 

Cut Chicken in large pieces. Alternate layers of chicken, celery, bread crumbs and parsley in greased baking casserole dish.  Add salt and eggs to chicken broth, mixing well.  Pour over chicken.  Put casserole dish in a pan of hot water and bake for 1 hour at 350°.  Serves 6 to 8.