Ingredients
-
1
-
4 - 6
-
3/4
-
1/2
-
1/4
-
1
-
4
-
6
-
1
-
1/2
-
-
-
-
-
Directions
Grace’s Chicken Casserole, This is a real artery choker, BUT very TASTY! My beloved mom-in-law Grace, made this often on Sundays – kind of a Thanksgiving meal, all-in-one After she passed, I found this written down everywhere in her recipe files I think it originated from an Illinois newspaper from the 50’s or early 60’s – can’t be sure Definitely not a low-fat meal, but for the 3 of us it makes leftovers – great either warmed up, or cold – and I DO NOT make this every week – it’s a treat And make sure you bake it long enough for the egg mixture to set That is key , This is definitely comfort food It has a pretty good taste, but not sure I’ll fix it again Sorry, Mep , My prep time was not this long because I only cooked the chicken for 20 minutes (did not want it to dry out) I did not have a 14 ounce package of stuffing so used used 2- 8 ounce ones End results, one 8 ounce stuffing would have been plenty Also I did not use the 1/2 cup butter, only used what the stuffing called for Thanks for sharing
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Steps
|
1
Done
|
Boil Chicken Breasts For 50 Minutes, or Until Cooked Through. |
|
2
Done
|
Place on a Platter to Cool, and Reserve Broth. |
|
3
Done
|
Prepare Stuffing Mix According to Package Directions. |
|
4
Done
|
Spread in a 9x13 Baking Dish. |
|
5
Done
|
When Chicken Cools,Remove Skin and Tear Into Medium Strips. |
|
6
Done
|
Layer on Prepared Stuffing. |
|
7
Done
|
in a 2 Quart. |
|
8
Done
|
Saucepan,Melt Remaining 1 Stick of Butter;blend in Flour and Seasonings With a Whisk,About 3 Minutes. |
|
9
Done
|
Add Reserved Broth Slowly,and Cook and Stir Until Mixture Thickens. |
|
10
Done
|
Stir a Small Amount of the Hot Mixture Into the Beaten Eggs,Then Pour the Eggs Into the Hot Mixture,and Pour Over the Chicken and Stuffing. |
|
11
Done
|
Bake in a 325 Oven For 1 Hour,or Until Knife Inserted in the Center Comes Out Clean. |
|
12
Done
|
Let Stand at Least 5 Minutes Before Serving. |
|
13
Done
|
Serve With Mushroom Sauce. |
