Prep 15 mins
Cook 35 mins
I've heard this is a "midwestern" thing. It's very tasty, handy for using up leftovers or feeding a crowd. Real comfort food.
- 1 tablespoon margarine
- 1 1⁄4 cups chopped onions
- 1 1⁄4 cups chopped celery
- 1 1⁄4 teaspoons poultry seasoning
- 1 teaspoon sage
- 1⁄4 teaspoon salt
- 1 loaf soft bread, cut into 1 cubes
- 2 tablespoons water
- 2 (2 1/2 cup) cans chicken broth
- 6 chicken breasts, cooked & diced
- 2 teaspoons parsley
- 1 egg
- Melt butter in skillet.
- Add onion, celery and water.
- Cover & cook til tender on low heat.
- Remove from heat, add seasonings and bread. Combine rest of ingredients, bake in large, greased casserole/dish at 325 for 35 minutes, uncovered.
- Serve warm on buns/bread or open-faced with potatoes and gravy.
More specifically this is a "dubuque, IA thing." Very tastey!
I am glad I came across this recipe. I was in the mood for something "Thanksgiving-like." I made a few changes: about 2 tablespoons butter, 12 cups cubed bread and omitted sage. I added some grated carrots and minced water chestnuts, too. I cooked it in my slow cooker (added an extra egg so it wouldn't dry out) on high for about 2 1/2 hours (my cooker runs hot!). This was so scrumptious and your recipe really inspired me to make it right away! Thanks Parrot Head Mama. Roxygirl