|Title:||MacGregor Chicken and Dressing Casserole|
1 large stewing chicken or 3 large chicken breasts- diced
3/4 c chopped celery
1/2 c chopped onion or 1 T dehydrated
1/2 c butter or margarine
2 T chopped parsley
6 c day-old bread
1 t salt
1/16 t pepper
1/2 to 1 t poultry seasoning
1 c dry bread crumbs (about 5 slices bread)
2 T butter- melted
|Directions:||Saute in heavy skillet the celery, onion, parsley and butter for about 5 minutes. Cut day-old bread into small pieces. Add the sauteed vegetables and toss lightly. Add the seasonings and sprinkle with 3 T chicken broth. Turn dressing into greased 10x14-inch or 2 1/2-quart casserole. Pour half the chicken custard on dressing and then the diced chicken. Pour remaining custard over top. Sprinkle with the breadcrumbs mixed with the 2 T butter. Bake at 350F for 20 to 25 minutes until crumbs are well browned.
Custard: Melt 1 c margarine in large saucepan. Blend in 1 c flour. Gradually add 4 c chicken broth and 1 c milk. Stir constantly. Add 2 t salt. Cook until thick. Remove from heat. Add 4 slightly beaten eggs. Cook over low heat 3 to 4 minutes longer.
|Makes:||10 to 12 servings|