Scalloped Chicken and Dressing
Prep: 30 min
Cook: 60 min
Total: 90 min
Serves: 16
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Tender pieces of stewing hen nestle in a bed of toasted bread, infused with the aromatic essence of sage and onion, creating a dish that feels like a warm hug on a plate. The rich, creamy sauce binds everything together, ensuring each bite is a delightful blend of savory flavors and comforting textures. Ideal for family gatherings or cozy dinners, this scalloped chicken and dressing will quickly become a beloved staple at your table, bringing everyone together to savor its heartwarming goodness.
Ingredients
Ingredients
- 5 to 6 Lb Stewing Hen
- 1 1/8 Cups All-Purpose Flour
- 1 - Salt
- 1/4 Tsp White Pepper
- 2 Cups Half And Half
- 1/4 Cup Onion - Chopped
- 1 Cup Celery - Chopped
- 1/2 to 1 Tsp Sage
- 1/3 Cup Butter - Melted
- 4 Cups Day-Old Bread - Toasted
Directions
Directions
- Simmer hen in boiling, salted water until tender.
- Remove chicken from broth; cool.
- Remove chicken from bones.
- Skim fat from broth.
- Heat 1 cup chicken fat in large skillet.
- Blend in flour, 1 tablespoon salt and pepper; cook over low heat until bubbly, stirring constantly.
- Stir in 4 1/2 cups chicken broth and half and half slowly.
- Boil for 3 minutes, stirring constantly; remove from heat.
- Combine remaining ingredients in bowl; toss lightly to mix.
- Place in two 2-quart baking dishes; place chicken on bread mixture.
- Cover with sauce.
- Mix with fork to moisten dressing.
- Bake at 350 degrees for 1 hour.
Nutrition
Per serving · 16 servingsCalories
450
Fat
28 g
Saturated fat
16 g
Carbohydrates
30 g
Sugar
2 g
Fiber
2 g
Protein
20 g
Sodium
800 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 5 to 6 Lb Stewing Hen
- 1 1/8 Cups All-Purpose Flour
- 1 - Salt
- 1/4 Tsp White Pepper
- 2 Cups Half And Half
- 1/4 Cup Onion - Chopped
- 1 Cup Celery - Chopped
- 1/2 to 1 Tsp Sage
- 1/3 Cup Butter - Melted
- 4 Cups Day-Old Bread - Toasted
