Chicken Stuffing Casserole Recipe
Ingredients
| Dressing cubes | 5 Cup (80 tbs) | |
| Chopped celery | 1 Cup (16 tbs) | |
| Cooked chicken | 3 Cup (48 tbs), cut up | |
| Minced dry onion | 1 Tablespoon | |
| Eggs | 6 | |
| 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) |
Directions
Combine bread cubes and celery in a greased 9" x 13" baking dish.
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.
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.
Chef
