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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 8 |
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This rib-sticking dish is also easily made with leftover turkey. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
5 -6 lbs roasting chickens, cut into serving pieces |
2 1/2 teaspoons salt (approximate) |
flour |
3 cups breadcrumbs, coarsely crumbled |
2 cups shell macaroni, cooked |
2 eggs, hard-cooked and sliced |
1 stalk celery (optional) |
2 slices onions (optional) |
butter |
Directions:
1. Place chicken pieces in a large pan.
2. Add water to half cover and simmer until tender, about 2 hours.
3. Add 1/2 teaspoon salt per pound after first hour of cooking.
4. Add celery and onion for extra flavor, if desired.
5. Remove chicken from bones and chop.
6. Thicken broth, allowing 2 tablespoons of flour per cup of liquid; add chopped chicken, 2 cups of coarse bread crumbs and macaroni.
7. Butter a casserole or baking dish; place a layer of egg, one of chicken and macaroni mixture, another layer of egg and so on.
8. Mix remaining cup of crumbs with a little butter and sprinkle over top of casserole.
9. Bake at 350F for about an hour.
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