Chicken Dressing Casserole (Ruth Nisly)

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.


Recipe
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.