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Chicken Stuffing Casserole

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Ingredients
  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
  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.

Recipe Summary

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

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