Escalloped Chicken / Custard Sauce
4 leg quarters, cooked and diced
1/2 C onion, chopped
3/4 C celery, diced
2 T fresh parsley, chopped
1/2 C margarine
1 tsp salt and 1/8 tsp pepper
1/2 to 1 tsp poultry seasoning
3 T chicken broth
6 C day old bread cubed or torn into pieces
Saut� onion and celery in margarine. Add seasonings, parsley and broth. Mix chicken and bread together. Add onion celery mixture to chicken mixture and mix thoroughly. Place in a greased 2 quart Casserole dish.
Custard Sauce:
1/2 C chicken fat (I use butter or margarine)
1/2 C flour
2 C chicken broth
1/2 C milk or buttermilk
Cook all over medium heat until thickened stirring constantly. Pour over chicken mixture. Mix and work in a little.
Crumb Topping:
1 C dry bread crumbs
2 T butter or margarine
Mix together and sprinkle over the top of the casserole. Bake all at 350 for 30 to 45 minutes or until light brown and bubbly. Serves 4-6.
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