Scalloped Chicken Recipe

Divide a chicken into joints and boil till the chicken meat leaves the bone readily. Take out the bones and chop the chicken meat as small as dice. Thicken the water in which the fowl was boiled with flour and season to taste with butter and salt. Fill a deep dish with alternate layers of bread crumbs and chicken and slices of cooked potatoes, having crumbs on top. Pour the gravy over the top and add a couple of bits of butter and bake till nicely browned. There should be gravy sufficient to moisten the dish. Serve your scalloped chicken with a garnish of parsley. Tiny new potatoes are nice in place of sliced ones when in season.