Milkmaid's Recipe Box: Helen's Chicken and Dressing Casserole

Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

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Saturday, June 11, 2011

Helen's Chicken and Dressing Casserole

When Wayne was "down" with his neck injury in 1995, Helen brought this for us. It is delicious. This recipe could easily be cut in half for a 9x9-inch pan (with less baking time).

DIRECTIONS:

1. Ahead of time, cook and de-bone 1 large chicken While the chicken is cooking, you can add onions and celery for a more flavorful stock. Skim fat from stock, and save. (If you are in a hurry, you can use one rotisserie chicken and add canned chicken broth.)

2. Prepare 2 packages of Stove Top Stuffing-- set aside.

3. Melt together: 1/2 cup butter, 1/2 cup flour.

4. Add: 2 cups chicken broth and 1/2 cup milk.

5. Blend in: 2 beaten eggs and cook for 3-4 minutes.

6. In a greased 9x13-inch pan, layer in this order: Stuffing, chicken, custard mix.

7. Top with bread crumbs (or smashed croutons)

Bake at 350-minutes for about 45-minutes.