Chicken Dressing Casserole
- 1 small loaf of bread 12-16 slices, toasted
- 2 cups chicken broth
- 3 cups diced, cooked chicken
- 1 /2 cup chopped onion
- 1 1 /4 cups chopped celery
- 2 cups shredded potatoes
- 1 /4 cup shredded carrot
- 1 stick butter, browned
- 2 cans cream of mushroom soup
- 6 eggs, beaten
- 3 cups milk
- poultry seasoning, salt, and pepper to taste
- Tear toast into pieces.
- Pour broth over toast.
- Saute potatoes, celery,and onion in butter until half done.
- Combine all ingredients adding extra broth or milk if it seems dry.
- Bake in greased casserole dishes at 350 till puffy and golden brown.
- Serve with chicken gravy.
Recipe by Amish 365 at https://www.amish365.com/two-indiana-amish-wedding-recipes-barbecued-chicken-and-chicken-dressing-casserole/
3.5.3226