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Amish Chicken Stuffing Casserole

The Church Committee's Amish Chicken Stuffing Casserole

Course Main Course
Cuisine American, Amish

Ingredients
  

  •  1    (14.5 ounce) can chicken broth
  • 1 stick (½ cup) unsalted butter
  •  1 cup water
  • 2    tablespoons chicken base or bouillon granules
  • 1 cup milk
  • 1   (1 pound) loaf white bread, cubed, toasted
  • 2   cups cubed and cooked chicken
  • 3 ribs celery, diced
  •  3        carrots, shredded
  •  1 onion, diced
  •  ¼ cup chopped parsley·
  • 1 tablespoon seasoning salt
  •  ¼ teaspoon freshly-ground pepper
  • ¼ teaspoon salt
  • ¼ teaspoon celery seed

Instructions
 

  • Heat 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.
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