Scalloped Chicken
Here's what we're having for dinner tonight. It is my grandmother Margaret's favorite recipe. It is NOT low fat, but it will be perfect for this rainy, cold February evening. This makes enough for two families, so you could put half in the freezer for another cold day, or take half to some friends to they don't have to cook!

5-6 cups cooked chicken, pulled or diced (about 2 chickens)*
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 cup chopped onion
2 oz. pimiento (optional)
1 can chicken broth
2 eggs, beaten
1/2 cup butter
5 slices bread, cubed

Melt butter. Stir in bread cubes. Combine all ingredients. Salt to taste. Pour into greased casserole.

Topping:
1 stick butter, melted
1 1/2 cups butter cracker crumbs

Mix together and pour over top.

Bake at 350 for 60-90 minutes.

Suggested sides: baked sweet potatoes, salad, fruit and/or a green veggie.

*I cook two whole chickens in my crock pot. Put 1/2 an onion inside each and then sprinkle with savory, salt, pepper and some cloves of garlic. Cool them, pull the meat and keep the meat on hand for such recipes. It can be frozen for a month if you seal it well. This time I cooked the chickens this morning, which was NOT brilliant. A brilliant cook prepares the chicken just before the trash man arrives so she has nothing around the house to attract animals!! Word to the wise.