Scalloped Chicken

• 2 cups breadcrumbs
• 2 tablespoons unsalted butter
• 2 tablespoons onions, chopped
• 1 1/2 teaspoons poultry seasoning
• 1/4 teaspoon salt
• 2 cups cooked chicken, diced (or turkey)
• FOR GRAVY
• 4 tablespoons butter
• 4 tablespoons flour
• 3 cups chicken stock, heated
• 2 eggs, beaten
• salt and pepper

1. Make gravy first for it needs to cool a bit.
2. In saucepan over medium heat melt the 4 tbsp of butter.
3. Blend in flour and hot chicken stock.
4. Stirring until thickened.
5. Season with salt and pepper Remove about half the gravy from saucepan and stir in with the beaten eggs.
6. Return the eggs and gravy mixture to saucepan and cook 2-3 minutes more.
7. Set gravy aside to cool.
8. In pan melt the 2 tbsp of unsalted butter and toss in the bread crumbs.
9. Cook on low for 2-3 minutes.
10. Stir in onion, poultry seasoning, and salt.
11. In 8"X8" greased casserole dish add a layer of crumb mixture, then chicken, then gravy.
12. Repeat again but ending with last layer of crumbs.
13. Bake in preheated 350 over about 30 minutes.

breadcrumbs, unsalted butter, onions, poultry seasoning, salt, chicken, gravy, butter, flour, chicken stock, eggs, salt

Taken from www.food.com/recipe/scalloped-chicken-81867 (may not work)