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Scalloped Chicken, Florentine

  • 5 pound fowl
  • Concentrated chicken stock
  • 3 tablespoons of well-cooked finely-chopped and seasoned creamed spinach
  • 3 tablespoons chicken over the spinach
  • 3 tablespoons seasoned, cooked noodles
  • 1 tablespoon melted butter
  • 1 teaspoon grated Parmesan cheese
  • Paprika
Boil a 5 pound fowl until tender. Make a rich, medium-thick sauce from the concentrated chicken stock. Cut the fowl in 1/2 inch dice and stir into sauce.
Using an individual baking dish, spread evenly in bottom of it 3 tablespoons of well-cooked finely-chopped and seasoned creamed spinach; spread 3 tablespoons chicken over the spinach, and 3 tablespoons seasoned, cooked noodles over the chicken. Blend the following ingredients and spread evenly over the noodles; 1 tablespoon melted butter, 1 teaspoon grated Parmesan cheese, a few shakes of paprika. Brown in oven.
Submitted by Cassyjean - Torrington, CT Jun 2, 2009
15 min 30 min 45 min
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