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Chicken And Dressing Casserole

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Ingredients
  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
  Eggs 5
  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
  Pepper 1⁄8 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)
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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