Grace's Chicken Casserole |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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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... Ingredients:
1 (14 ounce) package cubed sage and onion seasoned stuffing mix |
4 -6 bone-in chicken breasts, depending on size |
3/4 cup butter, divided, for stuffing and sauce |
1/2 cup flour |
1/4 teaspoon salt |
1 dash ground pepper |
4 cups chicken broth, saved from boiling the breasts |
6 slightly beaten eggs |
1 (10 3/4 ounce) can cream of mushroom soup |
1/2 cup milk, for mushroom soup sauce |
Directions:
1. Boil chicken breasts for 50 minutes, or until cooked through.
2. Place on a platter to cool, and reserve broth.
3. Prepare stuffing mix according to package directions.
4. Spread in a 9x13 baking dish.
5. When chicken cools,remove skin and tear into medium strips.
6. Layer on prepared stuffing.
7. In a 2 quart.
8. saucepan,melt remaining 1 stick of butter;blend in flour and seasonings with a whisk,about 3 minutes.
9. Add reserved broth slowly,and cook and stir until mixture thickens.
10. 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. Bake in a 325 oven for 1 hour,or until knife inserted in the center comes out clean.
12. Let stand at least 5 minutes before serving.
13. Serve with mushroom sauce.
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