Make an easy, terrific casserole with chicken and eggs

By Louise Childs
Posted 1/22/13

This recipe is an old standby favorite of mine.

I usually have chicken leg quarters in my freezer; I purchase those when available in a 10-pound bag. I remove the skin and freeze individual quarters to use from time to time.

I also try to keep …

This item is available in full to subscribers.

Subscribe to continue reading. Already a subscriber? Sign in

Local reporters keeping you informed across the Alabama Gulf Coast.

You can cancel anytime.
 

Please log in to continue

Log in

Make an easy, terrific casserole with chicken and eggs

Posted

This recipe is an old standby favorite of mine.

I usually have chicken leg quarters in my freezer; I purchase those when available in a 10-pound bag. I remove the skin and freeze individual quarters to use from time to time.

I also try to keep eggs in my refrigerator, so I have the main ingredients for this recipe almost all the time. The flavor is outstanding, and it’s so easy to make. I usually want more of it than I should eat.

You can freeze the leftovers, if there are any. This will feed a family of four — just add a vegetable.

Chicken and Egg Casserole

Ingredients

  • 2 boneless, skinless chicken leg quarters
  • 6 boiled eggs, sliced
  • 1 ½ cups Bisquick
  • 2 cups chicken broth (from boiling chicken leg quarters)
  • ½ stick butter
  • 1 ½ cups milk
  • 1 10 ¾-ounce can cream of chicken soup
  • 2 chicken bouillon cubes
  • ½ teaspoon ground sage
  • Salt and pepper to taste
  • 1 cup sweet onions, chopped

Preparation

Preheat oven to 350 degrees.

Place boneless, skinless chicken in a saucepan and add enough water to cover the chicken. Bring to a boil; then turn off the heat. Cover and let it sit for 10 to 15 minutes. Remove chicken (reserve the broth) and set aside.

Use a 9-by 13-inch casserole pan; melt butter in pan. Place chicken in the butter. Add a layer of sliced boiled eggs. Sprinkle black pepper and dried sage over chicken. Add sweet onions for next layer.

In a small bowl, mix milk and Bisquick together. Slowly pour over the onion layer.

In another bowl, mix together 2 cups of the chicken broth (strained, if needed), chicken bouillon cubes and soup. Pour over the Bisquick layer.

Bake for 1 hour; remove from oven and cool for 5 minutes before serving.

From the scriptures

Almost all books in the Bible contain references to foods. Luke 4:4 says, “It is written, that man shall not live by bread alone, but by every word of God.” Reading the Bible will supply you with spiritual food the same way that cooking and consuming food supplies your body with physical food.

My pastor, Dr. Billy Nale at First Baptist Church of Foley, has given his congregation a Bible challenge for 2013. This challenge is to memorize 36 Scripture verses in 2013. Each Sunday morning, he will suggest a weekly Bible verse for us to learn. On the fourth week, we will review these three verses daily.  At the end of the year, we will have memorized 36 verses, committing them to memory and being able to readily recall each verse as needed.

Our Memory Verse for this week is Matthew 6:33: “But seek first the kingdom of God and His righteousness, and all these things will be added to you.”