Comforting Chicken Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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If youâre looking for a dish thatâs sure to satisfy your group, you canât beat this hearty casserole, with layers of chicken and homemade stuffing. âPat Price Cook, Mission Viejo, California Ingredients:
1 broiler/fryer chicken (3 to 4 pounds) |
3 quarts water |
1 large onion, chopped |
2 celery ribs, coarsely chopped |
1 bay leaf |
1/2 teaspoon salt |
1/4 teaspoon pepper |
stuffing: |
6 cups unseasoned stuffing cubes |
1 tablespoon dried parsley flakes |
1/2 teaspoon rubbed sage |
1/2 cup chopped celery |
2 tablespoons chopped onion |
2 tablespoons butter |
sauce: |
1/2 cup butter, cubed |
3/4 cup king arthur unbleached all-purpose flour |
1-1/4 teaspoons salt |
1/2 teaspoon pepper |
6 eggs, beaten |
Directions:
1. In a soup kettle, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender.
2. Remove chicken from broth. When cool enough to handle, remove meat from bones; dice and set aside. Strain broth and skim fat; discard onion, celery and bay leaf. Set aside 6 cups broth for sauce.
3. In a large bowl, combine stuffing cubes, parsley and sage. Saute celery and onion in butter until tender. Add to stuffing mixture and mix well; set aside.
4. In a large saucepan, melt butter. Whisk in flour, salt and pepper until smooth. Gradually add reserved broth; bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
5. In a greased 13-in. x 9-in. baking dish, layer half of the chicken, stuffing and sauce. Repeat layers. Cover and bake at 350° for 45 minutes. Uncover; bake 15-20 minutes longer or until a knife comes out clean. Yield: 12 servings.
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