The Minister's Chicken Dressing Casserole

By Kevin Williams

This is one of these hearty, hearty all-in-one casseroles that I feel like anyone would enjoy.  This recipe came to me from an Amish minister's wife in Michigan.  Her husband loves the casserole.  Barbara is one of our recipe testers who tried out this recipe and reported that her husband loved it also.  "Hell of a good meal" he declared.

Now, here are some more notes from Barbara:   She cut the recipe in half and started with a round, casserole and she reports that it was not going to cooked from mushy, even after 50 minutes. So Barbara put in a 7.5 x 12 Pyrex flat pan and cooked for Another 50 minutes, after cooking in round casserole for 50 minutes. So, after gamely wrestling with this casserole, Barbara suggests cooking in two 9 X 13 glass pans and cooking for 35 - 45 minutes.  Often Amish recipe instructions can be a bit unclear, but what Barbara is suggesting makes sense for this.  Barbara just toasted her bread in the toaster, really toasted. Barbara suggests toasting the bread in the oven to have really dry bread.  Her husband compared it to an after Thanksgiving casserole made with leftovers and declared that he'd absolutely eat this meal again.  So, there you go. Enjoy!

THE MINISTER’S CHICKEN DRESSING CASSEROLE FEAST

1 small loaf of bread

12-16 slices

2 cups chicken broth

3 cups diced, cooked chicken

1 /3 cup chopped onion

1 ¼ cups chopped celery

2 cups shredded potatoes

1 /4 cup shredded carrots

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 dish at 350 till puffy and golden brown. Serve with chicken gravy.