Directions:
- In several Dutch ovens, saute celery and onions in butter. Meanwhile, in several large bowls, combine the bread, salt, sage, baking powder and pepper; toss to coat. Stir in celery mixture. Beat eggs and milk; add to bread mixture.
- Divide half of the chicken among four 13-in. x 9-in. greased baking dishes. Cover with half of the bread mixture. Repeat layers. Pour broth into each dish.
- Cover and bake at 325° for 70 minutes or until hot and bubbly; uncover and bake 10-15 minutes longer.
- For gravy, in a stockpot, combine soup and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Serve with chicken. Yield: 70-80 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.84 Kcal (1381 kJ) | ||
| Calories from fat | 201.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.44g | 35% | |
|---|---|---|---|
| Cholesterol | 77.77mg | 26% | |
| Sodium | 834mg | 35% | |
| Potassium | 335.17mg | 7% | |
| Total Carbs | 17.78g | 6% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 15.31g | 31% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 80.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 170.1 Kcal (712 kJ) | ||
| Calories from fat | 104.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.57g | 35% | |
|---|---|---|---|
| Cholesterol | 40.11mg | 26% | |
| Sodium | 430.11mg | 35% | |
| Potassium | 172.86mg | 7% | |
| Total Carbs | 9.17g | 6% | |
| Sugars | 1.11g | 9% | |
| Dietary Fiber | 0.21g | 2% | |
| Protein | 7.9g | 31% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.5mg | 6% | |
| Calcium | 41.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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