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.
Milkmaid's Recipe Box
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