Chicken Squares

Cut these into squares arranged in a rustic basket for your brunch table....
Cranberry sauce or salad completes this entrée

Serves 8

4-5 boneless, skinless breasts, cooked, and chopped
6 cups stale bread crumbs
1/2 cup butter, melted
1/4 cup chicken broth (Made with Superior Touch Better Than Bouillion)
2 eggs, well beaten
3/4 teaspoon salt
1 1/2 teaspoons powdered sage
1/2 cup chopped celery
3 tablespoons chopped onion
2 garlic cloves, minced
2 tablespoons olive oil

Gravy:
3 tablespoons butter
3 tablespoons flour
2 1/2 cups chicken broth (Made with Superior Touch Better Than Bouillion)
salt and pepper

Spread chicken in a buttered 9 x 13-inch baking dish. Combine the melted butter, broth, beaten eggs, and spices and toss with the bread. Sauté celery, garlic and onion in the 2 tablespoons olive oil. Combine with bread mixture and spread over chicken.

For gravy, melt butter in saucepan. Stir in flour; make a roux. Add chicken broth, salt and pepper. Bring to boil, stirring constantly. Pour gravy over chicken. Bake at 350 degrees F for 50 minutes or until firm. Cut into squares.

Savory Chicken Squares
Cranberry sauce or salad completes this entrée

Serves 8

4-5 lb. stewing hen, cooked, boned, and chopped (about 4 cup meat)
6 cups stale bread crumbs
1/2 cup chicken fat or margarine, melted
1/4 cup chicken broth
2 eggs, well beaten
3/4 teaspoon salt
1 1/2 teaspoons powdered sage
1/2 cup chopped celery
3 tablespoons chopped onion
2 tablespoons chicken fat

Gravy:
3 tablespoons chicken fat
3 tablespoons flour
2 1/2 cups chicken broth
salt and pepper

Spread chicken in 9 x 13-inch baking dish. Toss bread with the combined fat, broth, beaten eggs, salt, and sage. Sauté celery and onion in the 2 tablespoons chicken fat. Combine with bread mixture andd spread over chicken.

For gravy, melt fat in saucepan. Stir in flour; bring to boil. Add chicken broth, salt and pepper. Bring to boil, stirring constantly. Pour gravy over chicken. Bake at 350 degrees F for 50 minutes or until firm.