Comforting Chicken Casserole
Ingredients:
1 broiler/fryer chicken (3 to 4 pounds)
3 quarts water
1 large onion, chopped
2 celery ribs, coarsely chopped
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
3 quarts water
1 large onion, chopped
2 celery ribs, coarsely chopped
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
STUFFING:
6 cups unseasoned stuffing cubes
1 tablespoon dried parsley flakes
1/2 teaspoon rubbed sage
1/2 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter
6 cups unseasoned stuffing cubes
1 tablespoon dried parsley flakes
1/2 teaspoon rubbed sage
1/2 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter
SAUCE:
1/2 cup butter, cubed
3/4 cup all-purpose flour
1-1/4 teaspoons salt
1/2 teaspoon pepper
6 eggs, beaten
1/2 cup butter, cubed
3/4 cup all-purpose flour
1-1/4 teaspoons salt
1/2 teaspoon pepper
6 eggs, beaten
Directions:
In a soup kettle, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender.
Remove chicken from broth. When cool enough to handle, remove meat from bones; dice and set aside. Strain broth and skim fat; discard onion, celery and bay leaf. Set aside 6 cups broth for sauce.
In a bowl, combine stuffing cubes, parsley and sage. Saute celery and onion in butter until tender. Add to stuffing mixture and mix well; set aside.
In a large saucepan, melt butter. Whisk in flour, salt and pepper until smooth. Gradually add reserved broth; bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
In a greased 13-in. x 9-in. baking dish, layer half of the chicken, stuffing and sauce. Repeat layers. Cover and bake at 350° for 45 minutes. Uncover; bake 15-20 minutes longer or until a knife comes out clean. Yield: 12 servings.
In a soup kettle, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender.
Remove chicken from broth. When cool enough to handle, remove meat from bones; dice and set aside. Strain broth and skim fat; discard onion, celery and bay leaf. Set aside 6 cups broth for sauce.
In a bowl, combine stuffing cubes, parsley and sage. Saute celery and onion in butter until tender. Add to stuffing mixture and mix well; set aside.
In a large saucepan, melt butter. Whisk in flour, salt and pepper until smooth. Gradually add reserved broth; bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
In a greased 13-in. x 9-in. baking dish, layer half of the chicken, stuffing and sauce. Repeat layers. Cover and bake at 350° for 45 minutes. Uncover; bake 15-20 minutes longer or until a knife comes out clean. Yield: 12 servings.
