Chicken Stuffing Casserole
|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)|
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.