SCALLOPED CHICKEN Yield: 4 Servings 1/4 c Vegetable oil 1/2 c Flour 1 ts Salt 4 c Chicken broth 3 c Diced cooked chicken 2 c Coarse bread crumbs 1 c Cooked macaroni 2 Hard boiled eggs, sliced Buttered crumbs Heat oil, blend in flour and salt; add broth and cook until thickened, stirring constantly.

Scalloped Chicken 1/2 loaf white bread cubed 1 1/2 cups cracker crumbe divided 3 cups chicken broth 3 eggs lighty beaten 1 teaspoon salt 3/4 cup diced celery 2 tablespoons chopped onion 3 cups cubed cooked chicken 1 can (8 ounced) sliced mushrooms drained 1 tablespoons butter or margarine In a

In a lightly greased 2-quart baking dish, combine chicken, soup and 1/2 cup crackers. Combine remaining crackers with butter and sprinkle over top of chicken mixture. Bake at 350 degrees for 40 minutes.

First, make the noodles (http://www.grouprecipes.com/9825/egg-noodles.html). Preheat the oven to 350. Poach the chicken in the stock until barely done and reserve chicken (if you're using cooked chicken, you can skip this step). When chicken is cool enough to handle, bone and chop. Bring the

Heat 1 can each of cream of mushroom and cream of celery soup, 1 1/2 cups water. Pour over stuffing mixture. Mix well. Bake in 9 x 13 dish at 350 until heated through.

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 degree oven for about 1 hour.