Chicken And Dressing Casserole
|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)|
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