Scallop of Chicken with Celery
- 1 cup celery, cut in inch pieces
- 2 cups cold, cooked chicken, thinly sliced
- Salt
- Pepper
- Gravy
- 2 Tbsps butter
- 2 Tbsps flour
- 1 cup celery water
- 1/2 cup milk
- Bread crumbs
Cook the celery in slightly salted, boiling water until tender. Save 1 cup of water to make the sauce.
Season the slices of chicken with pepper and salt. Moisten with a little leftover gravy.
Melt the butter. Slowly stir in the flour. When bubbling, slowly add the celery water, milk, 1/4 tsp salt and a little pepper. When thickened and smooth, stir in the cooked celery.
Put a few buttered bread crumbs in a baking dish. Arrange the chicken and sauce in alternate layers. Cover with heavily buttered bread crumbs. Brown in a hot oven at 400°F.
Season the slices of chicken with pepper and salt. Moisten with a little leftover gravy.
Melt the butter. Slowly stir in the flour. When bubbling, slowly add the celery water, milk, 1/4 tsp salt and a little pepper. When thickened and smooth, stir in the cooked celery.
Put a few buttered bread crumbs in a baking dish. Arrange the chicken and sauce in alternate layers. Cover with heavily buttered bread crumbs. Brown in a hot oven at 400°F.
Submitted by Feb 15, 2010
15 min 30 min 45 min
15 min 30 min 45 min