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Chicken Stuffing Casserole Recipe
|Bread cubes||5 Cup (80 tbs) (Dressing cubes)|
|Chopped celery||1 Cup (16 tbs)|
|Cooked chicken||3 Cup (48 tbs), cut up|
|Minced dry onion||1 Tablespoon|
|Cream of chicken soup||3 Can (30 oz)|
|Milk||2 Cup (32 tbs)|
|Poultry seasoning||1 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3848 Calories from Fat 1878
% Daily Value*
Total Fat 210 g323.4%
Saturated Fat 82.5 g412.3%
Trans Fat 0 g
Cholesterol 1862.2 mg
Sodium 8574.5 mg357.3%
Total Carbohydrates 270 g89.9%
Dietary Fiber 11 g43.8%
Sugars 48.8 g
Protein 216 g432.5%
Vitamin A 126.2% Vitamin C 27.4%
Calcium 168.9% Iron 185.7%
*Based on a 2000 Calorie diet
Place chicken over the above.
Sprinkle with onion.
Combine eggs, soup, milk, salt, poultry seasoning and pepper in a bowl.
Beat eggs slightly with a fork.
Pour over chicken, etc., in dish.
Combine flour, cheese, and cut in butter; sprinkle over the above.
Top with slivered almonds.
Bake at 375 degrees for 35 to 40 min., or until knife inserted comes out clean.
Makes one 3quart oblong casserole.
Note:You may choose to use seasoned dressing cubes and omit the poultry seasoning.