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chicken Dressing Casserole source: The Wichita Eagle - 10/18/2000 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 preheat Oven To 350 Degrees F. combine Broth, Butter, Water And Chicken Base In Small Saucepan Over Medium Heat Until Butter Is Melted And Base Is Dissolved; Cool Completely. Whisk In Milk And Eggs. mix Together Bread, Chicken, Celery, Carrots, Onion, Parsley, Seasoning Salt, Pepper, Salt And Celery Seed In Large Bowl. Pour Broth Mixture Over; Toss Until Liquid Is Absorbed. Place Dressing Into 13 X 9-inch Baking Pan. 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 |
