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Chicken Dressing Casserole

RG

Ingredients

  • 1 (14.5 ounce) can chicken broth
  • 1 stick (1/2 cup) unsalted butter
  • 1 cup water
  • 2 tablespoons chicken base or bouillon granules
  • 1 cup milk
  • 3 eggs
  • 1 (1 pound) loaf white bread, cubed, toasted
  • 2 cups cooked, cubed chicken
  • 3 ribs celery, diced
  • 3 carrots, shredded
  • 1 onion, diced
  • 1/4 cup chopped parsley
  • 1 tablespoon seasoning salt
  • 1/4 teaspoon freshly-ground pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery seed

Instructions

  1. Heat oven to 350 degrees F.
  2. Combine broth, butter, water and chicken base in small saucepan over medium heat until butter is melted and base is dissolved; cool completely.
  3. Whisk in milk and eggs.
  4. Mix together bread, chicken, celery, carrots, onion, parsley, seasoning salt, pepper, salt and celery seed in large bowl.
  5. Pour broth mixture over; toss until liquid is absorbed.
  6. Place dressing into 13 x 9-inch baking pan.
  7. Bake until golden brown, about 1 hour, 20 minutes.

Yields 10 servings.

Nutrients per serving: 300 calories; 29 carbohydrates; 14 grams fat (7 grams saturated fat); 110 mg cholesterol; 15 grams protein; 1,450 mg sodium; 2 grams fiber

Source: The Wichita Eagle - 10/18/2000


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