Scalloped Chicken Casserole

Scalloped Chicken Casserole Recipe | Ingredients & Directions

Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 6-8

Introduction

Scalloped Chicken Casserole is a classic comfort food dish that is perfect for family dinners or special occasions. This recipe features tender chicken, a savory stuffing, and a creamy sauce that all come together to create a delicious and satisfying meal.

History

The origins of Scalloped Chicken Casserole can be traced back to traditional American home cooking. This dish was often made as a way to use up leftover chicken and create a hearty and filling meal for the family. Over the years, different variations of the recipe have emerged, but the basic concept of layering chicken, stuffing, and sauce remains the same.

Ingredients

4 to 5 lb (2.27 kg) chicken
2 tsp monosodium glutamate
1 tbsp salt
2 onions, quartered
2 stalks celery
2 tbsp parsley
1 tbsp peppercorns

Sauce

0.5 cup chicken fat
0.5 cup flour
2 cup chicken broth
2 eggs, slightly beaten
0.33 cup dry sherry wine
ground chicken skin
salt, celery salt and pepper

Stuffing

0.25 cup chopped onion
0.25 cup chopped celery
0.25 cup chicken fat
6 cup soft breadcrumbs
0.5 tsp monosodium glutamate
0.75 tsp salt
0.25 tsp pepper
1.5 tsp poultry seasoning
0.25 cup chicken broth

How to prepare

Stew the chicken along with the remaining ingredients.
Simmer for 2.5 to 3 hours and allow the chicken to cool in the broth.
Separate the meat from the bones and remove the skin.
Finely chop the skin and giblets (set aside for the sauce).
Strain the broth and skim off any fat (save it all).

Stuffing

Sauté the chopped onion and celery in 0.25 cup of chicken fat for 5 minutes.
Add the bread crumbs and the remaining stuffing ingredients, and mix well.

Stuffing

Melt 0.5 cup of chicken fat and blend in the flour.
Add the chicken broth and cook until thickened.
Stir a little hot broth into the beaten eggs, then stir it back into the sauce.
Add the wine and ground chicken skin. Season with salt, celery salt, and pepper.
To assemble, spread all but 1 cup of stuffing in a greased 12 x 8 inch pan.
Arrange the chicken over the stuffing.
Pour the sauce over the chicken and sprinkle with the reserved cup of stuffing. Dust with paprika.
Bake at 375°F (191°C) for 30 minutes. You can make it ahead and store it in the refrigerator or freezer.

Variations

Substitute turkey or pork for the chicken.
Add diced vegetables such as carrots, peas, or mushrooms to the stuffing.
Use different seasonings in the sauce, such as thyme, rosemary, or sage.

Cooking Tips & Tricks

Be sure to simmer the chicken for the full 2.5 to 3 hours to ensure that it is tender and flavorful.

- When making the sauce, be sure to gradually add the hot broth to the beaten eggs to prevent them from curdling.

- To save time, you can prepare the chicken and stuffing ahead of time and assemble the casserole just before baking.

Serving Suggestions

Serve Scalloped Chicken Casserole with a side of steamed vegetables or a fresh salad for a complete meal.

Cooking Techniques

Simmer the chicken to ensure it is tender and flavorful.

- Gradually add the hot broth to the beaten eggs to prevent curdling.

- Bake the casserole at 375°F (191°C) for 30 minutes until golden and bubbly.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version.

- Substitute gluten-free flour for the sauce to make the recipe gluten-free.

- Use olive oil instead of chicken fat for a lighter option.

Make Ahead Tips

You can prepare the chicken, stuffing, and sauce ahead of time and assemble the casserole just before baking. Store any leftovers in the refrigerator for up to 3 days or freeze for longer storage.

Presentation Ideas

Garnish the casserole with fresh parsley or chopped chives before serving for a pop of color. Serve in individual ramekins for a more elegant presentation.

Pairing Recommendations

Serve Scalloped Chicken Casserole with a crisp white wine such as Chardonnay or Sauvignon Blanc. For a non-alcoholic option, try a sparkling water with a splash of lemon or lime.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat in the oven at 350°F (177°C) until heated through, or in the microwave for a quick and easy meal.

Nutrition Information

Calories per serving

Each serving of Scalloped Chicken Casserole contains approximately 400 calories.

Carbohydrates

Each serving of Scalloped Chicken Casserole contains approximately 30 grams of carbohydrates.

Fats

Each serving of Scalloped Chicken Casserole contains approximately 20 grams of fat.

Proteins

Each serving of Scalloped Chicken Casserole contains approximately 25 grams of protein.

Vitamins and minerals

Scalloped Chicken Casserole is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains gluten (from the flour in the sauce) and eggs.

Summary

Scalloped Chicken Casserole is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Scalloped Chicken Casserole is a delicious and comforting dish that is perfect for family dinners or special occasions. With tender chicken, savory stuffing, and a creamy sauce, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Scalloped Chicken Casserole. It was a chilly autumn day, and I was visiting my dear friend Margaret in her cozy little cottage by the lake. Margaret was known for her delicious home-cooked meals, and on that particular day, she had prepared a mouthwatering casserole that had everyone at the table begging for seconds.

As we sat around the table enjoying the warm, comforting dish, I couldn't help but ask Margaret for the recipe. She smiled and told me that it was a family recipe that had been passed down for generations. She graciously agreed to share it with me, and that's how I came to learn the secret behind her Scalloped Chicken Casserole.

The next day, I set to work in my own kitchen, following Margaret's instructions to the letter. The recipe called for tender chicken, creamy sauce, and a crispy breadcrumb topping - all baked together to perfection. As the casserole bubbled away in the oven, filling the house with a tantalizing aroma, I knew I had stumbled upon something truly special.

Over the years, I have made this Scalloped Chicken Casserole countless times, tweaking the recipe here and there to suit my own tastes. Each time I serve it to my family and friends, I am reminded of that wonderful day at Margaret's cottage and the magic of sharing recipes with loved ones.

One of the key ingredients in this recipe is a homemade creamy sauce that binds all the flavors together. To make the sauce, I start by melting butter in a saucepan and whisking in flour to create a roux. Then I slowly add milk, stirring constantly until the sauce thickens and becomes velvety smooth. To give it a little extra flavor, I like to add a touch of Dijon mustard and a sprinkle of nutmeg.

The next step is to prepare the chicken. I like to use boneless, skinless chicken breasts for this casserole, as they cook quickly and evenly. I poach the chicken in seasoned water until it is just cooked through, then shred it into bite-sized pieces. The tender chicken is then mixed with the creamy sauce, along with some sautéed mushrooms, onions, and peas for added texture and flavor.

To assemble the casserole, I layer the chicken mixture in a baking dish, topping it with a generous handful of grated Parmesan cheese. The final touch is a crispy breadcrumb topping made with buttery breadcrumbs, parsley, and a bit more Parmesan. As the casserole bakes in the oven, the cheese melts and the breadcrumbs turn golden brown, creating a deliciously crunchy crust.

When the casserole is ready, I take it out of the oven and let it cool for a few minutes before serving. The aroma that fills the kitchen is absolutely irresistible, and my family always gathers around the table eagerly awaiting their first bite. With each forkful, they savor the creamy chicken, the savory mushrooms, and the crispy topping, and I am filled with a sense of satisfaction and joy.

As I sit at the table with my loved ones, enjoying the fruits of my labor, I am grateful for the simple pleasure of good food shared with good company. This recipe for Scalloped Chicken Casserole has become a beloved favorite in my household, a dish that never fails to bring smiles to the faces of those I love. And every time I make it, I am reminded of Margaret and the day she shared her family recipe with me, passing on a tradition that will surely be cherished for generations to come.