Recipe by HEP MEP
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...
- 1 (14 ounce) packagecubed 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 See How It's Made
- Boil chicken breasts for 50 minutes, or until cooked through.
- Place on a platter to cool, and reserve broth.
- Prepare stuffing mix according to package directions.
- Spread in a 9x13 baking dish.
- When chicken cools,remove skin and tear into medium strips.
- Layer on prepared stuffing.
- In a 2 quart.
- saucepan,melt remaining 1 stick of butter;blend in flour and seasonings with a whisk,about 3 minutes.
- Add reserved broth slowly,and cook and stir until mixture thickens.
- 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.
- Bake in a 325 oven for 1 hour,or until knife inserted in the center comes out clean.
- Let stand at least 5 minutes before serving.
- Serve with mushroom sauce.