Chicken Piepoultry 4 cup cooked chicken 2 teaspoon salt 1 cup celery, finely chopped 4 each eggs, slightly beaten 1 cup soft bread crumbs 2 cup chicken broth 2 tablespoon parsley, minced Cut chicken into rather large pieces. Alternate layers of chicken, celery, crumbs, and parsley in a greased casserole. Add salt and eggs to the chicken broth, mix thoroughly, and pour over the chicken mixture. Bake in pan of hot water in moderate oven, about 350 degrees, for 1 hour or until mixture does not adhere to knife blade. Cover with Drop Biscuits |
