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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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My great-grandparents made this traditional Amish recipe on Sundays when they had company, and it's still one of my family's favorite dishes. Ingredients:
10 cups bread cubes (1/2-inch cubes) |
2 cups cubed cooked chicken |
1 cup diced potatoes |
1 cup finely chopped celery |
1/2 cup finely chopped carrot |
1/4 cup minced fresh parsley |
4 cups milk |
2 cups chicken broth |
5 eggs, lightly beaten |
1/4 cup butter, melted and cooled |
1 teaspoon salt |
1/2 teaspoon pepper |
1 to 2 jars (12 ounces each) chicken gravy, warmed, optional |
Directions:
1. Arrange bread cubes in a single layer on several ungreased large baking sheets. Bake at 350° for 20-30 minutes until golden brown and crisp.
2. Transfer to a large bowl. Stir in the chicken, potatoes, celery, carrots and parsley. In another large bowl, combine the milk, broth, eggs, butter, salt and pepper. Pour over bread mixture; toss to coat.
3. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes; stir. Bake 45 minutes longer or until a knife inserted near the center comes out clean. Serve with gravy if desired. Yield: 12-14 servings.
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