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Chicken And Dressing Casserole Recipe
|Toasted bread cubes||5 Cup (80 tbs) (Dry Cubes)|
|Chopped celery||1 Cup (16 tbs)|
|Cooked and cubed chicken||3 Cup (48 tbs)|
|Instant minced onion||1 Tablespoon|
|Canned condensed cream of chicken soup||21 Ounce (2 Cans, 10 1/2 Ounce Each)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Poultry seasoning||1 Teaspoon|
|All purpose/Self rising flour||1⁄2 Cup (8 tbs) (Pillsbury Best)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Blanched slivered almonds||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3353 Calories from Fat 1824
% Daily Value*
Total Fat 201 g309.2%
Saturated Fat 66.1 g330.5%
Trans Fat 2 g
Cholesterol 1678.2 mg
Sodium 8574.7 mg357.3%
Total Carbohydrates 176 g58.8%
Dietary Fiber 17.6 g70.4%
Sugars 33.6 g
Protein 216 g431.6%
Vitamin A 106.6% Vitamin C 28%
Calcium 143.4% Iron 146.7%
*Based on a 2000 Calorie diet
Place chicken over bread cubes spreading to cover.
Sprinkle with onion.
Combine eggs, soup, milk, salt, poultry seasoning and pepper.
Pour over chicken in casserole.
Combine flour and Parmesan cheese.
Cut in butter until crumbly.
Sprinkle over casserole; then top with almonds.
Bake at 375° for 35 to 40 minutes until knife inserted near center comes out clean