Chicken And Dressing Casserole Recipe


MethodMain Ingredient


 Toasted bread cubes5 Cup (80 tbs) (Dry Cubes)
 Chopped celery1 Cup (16 tbs)
 Cooked and cubed chicken3 Cup (48 tbs)
 Instant minced onion1 Tablespoon
 Canned condensed cream of chicken soup21 Ounce (2 Cans, 10 1/2 Ounce Each)
 Milk1 1⁄2 Cup (24 tbs)
 Salt1 1⁄2 Teaspoon
 Poultry seasoning1 Teaspoon
 Pepper1⁄8 Teaspoon
 All purpose/Self rising flour1⁄2 Cup (8 tbs) (Pillsbury Best)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Butter1⁄4 Cup (4 tbs)
 Blanched slivered almonds1⁄2 Cup (8 tbs)

Nutrition Facts

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


Combine bread cubes and celery in greased 13x9-inch baking dish.
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