The Chicken Dressing Casserole is a long time favorite in my family. It's good for family dinners: can be made ahead and just heated a bit longer if refrigerated. It also freezes well--*if* there are leftovers.
Cook and bone one large chicken, stewing hen preferred.
Saute 3/4 cup chopped celery and 1/2 cup chopped onion in 1/4 cup butter.
Combine with 3 cups bread cubes; add 2 T snipped parsley. Toss lightly together and turn into 14 x 10 casserole. Cover with 1/2 of chicken custard, chicken meat, remaining custard. Top with 1 cup bread crumbs browned in 2 T butter. Bake at 350 for 20 - 25 minutes.
Custard: Melt 1 cup chicken fat (part butter may be used) in large sauce pan. Blend in one cup sifted flour gradually, add 4 cups chicken broth and one cup milk, stirring constantly. Add 2 tsp salt and cook until mixture thickens. (very thick.) Blend a little of hot mixture into 4 beaten eggs and add to hot mixture. Cook a few minutes longer.
Notes: I use only half amounts of fat/butter, sometimes even less, sprinkle a little poultry seasoning on the chicken layer. I have also used at least half cholesterol-free eggs.
We want to hear from You!
Add your stories about your favorite family food traditions and your favorite recipes at the link below. They will be added to this blog for all to enjoy!