Scalloped Chicken

Scalloped Chicken Recipe

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Gail McDonald


I cooked this recipe instead of my usual turkey and dressing this year for Thanksgiving. Entire (BIG) family gave rave reviews and wanted my recipe. So easy and no messy turkey carcass to deal with. I will be serving this throughout the year....not just at Thanksgiving! (My grandson and my brother both LOVE oyster dressing. I just saved part of the mixture and added a small can of raw oysters before I baked it in a separate pan. I was told this was the best oyster dressing they had ever had!)

★★★★★ 1 vote
10 - 12
30 Min
1 Hr


4-6 c
cooked chicken breasts
5 c
chicken broth
4 c
cornbread crumbs (bisquits added are also good.)
1/2 c
celery and onion, finely chopped (1/2 cup each)
2 large
eggs, beaten
1 c
self rising flour
1 can(s)
cream of chicken soup
1 tsp
poultry seasoning
salt and pepper to taste


1Remove chicken from bone and arrange in pieces, cut in about one inch in diameter, in bottom of casserole dish. I spray dish with non-stick spray first.
2Cook celery and onion in skillet until softened. Mix bread crumbs with cooked celery, onion, salt, pepper, poultry seasoning and eggs. Pour evenly over chicken.
3Combine 1 cup chicken broth with flour until blended and heat on low on stove, then slowly add 4 cups chicken broth and cream of chicken soup, stirring constantly. Cook until sauce forms. Pour over bread crumb mixture and bake 1 hour at 350 degrees. (I use a knife or spoon to stick into the mixture just to be sure sauce gets deep into the dish before I bake it.)

About Scalloped Chicken

Course/Dish: Chicken, Seafood
Other Tag: Quick & Easy