Scalloped Chicken

• 5 -6 lbs roasting chickens, cut into serving pieces
• 2 12 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

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.

roasting chickens, salt, flour, breadcrumbs, shell macaroni, eggs, celery, onions, butter

Taken from www.food.com/recipe/scalloped-chicken-232265 (may not work)