Prep 5 mins
Cook 40 mins
A creamy comfort food! A great way to use up left over chicken or turkey. YUMMMY! Serve with hot rolls and a bit of cranberry sauce on the side.
- 2 cups breadcrumbs
- 2 tablespoons unsalted butter
- 2 tablespoons onions, chopped
- 1 1⁄2 teaspoons poultry seasoning
- 1⁄4 teaspoon salt
- 2 cups cooked chicken, diced (or turkey)
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups chicken stock, heated
- 2 eggs, beaten
- salt and pepper
- Make gravy first for it needs to cool a bit.
- In saucepan over medium heat melt the 4 tbsp of butter.
- Blend in flour and hot chicken stock.
- Stirring until thickened.
- Season with salt and pepper Remove about half the gravy from saucepan and stir in with the beaten eggs.
- Return the eggs and gravy mixture to saucepan and cook 2-3 minutes more.
- Set gravy aside to cool.
- In pan melt the 2 tbsp of unsalted butter and toss in the bread crumbs.
- Cook on low for 2-3 minutes.
- Stir in onion, poultry seasoning, and salt.
- In 8"X8" greased casserole dish add a layer of crumb mixture, then chicken, then gravy.
- Repeat again but ending with last layer of crumbs.
- Bake in preheated 350 over about 30 minutes.
Yummy comfort food! I did run out of bread crumbs and subbed 1 cup of seasoned stuffing mix (pounded to crumbs with my rolling pin) for 1 cup of the bread crumbs. I also sauteed the onions in the butter prior to adding the crumbs to the pan. I just don't care for the texture of raw onions in most casseroles. I didn't need to add any salt, and did stir a bit of roasted garlic into the crumb mixture. I served this with steamed snow peas, jellied cranberry sauce (from the can) and hot biscuits (from the tube). It was an easy, filling and very tasty meal. Thanks for posting.
tastes like home!!! that is an ultimate compliment for a County Woman to give another County woman. I followed the directions exactly and we all have seconds. This is going on the inside of my cupboard door with other regular recipes! Very Very Good!