Comforting Chicken Casserole

If you're looking for a dish that's sure to satisfy your group, you can't beat this hearty casserole, with layers of chicken and stuffing. This recipe is from Pat Price Cook. I found it in Taste Of Home magazine. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 2 hrs 30 mins
• Serves: 12

Ingredients

• 3 -4  lbs  broiler or 3 -4  lbs broiler-fryer chickens
• 3  quarts water
• 1  large onion, chopped
• 2  celery ribs, coarsely chopped
• 1  bay leaf
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

• Stuffing

• 6  cups  unseasoned  stuffing cubes
• 1  tablespoon dried parsley flakes
• 1⁄2 teaspoon rubbed sage
• 1⁄2 cup  chopped celery
• 2  tablespoons  chopped onions
• 2  tablespoons butter

• Sauce

• 1⁄2 cup butter, cubed
• 3⁄4 cup all-purpose flour
• 1 1⁄4 teaspoons salt
• 1⁄2 teaspoon pepper
• 6  eggs, beaten

Directions

1. In a soup kettle, combine first seven ingredients. Bring to a boil. Reduce heat. Cover; simmer for 1 1/2 - 2 hours or until chicken is tender.
2. Remove chicken from broth. When cool enough to handle, remove meat from bones; dice and set aside. Strain broth and skim fat; discard onion, celery and bay leaf. Set aside 6 cups broth for sauce.
3. In a bowl, combine stuffing cubes, parsley and sage. Saute celery and onion in butter until tender. Add to stuffing mixture. Mix well; set aside.
4. In a large saucepan, melt butter. Whisk in flour, salt and pepper until smooth. Gradually add reserved broth; bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount into eggs, return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
5. In a greased 13x9x2-inch baking dish, layer half of the chicken, stuffing and sauce. Repeat layers. Cover; bake at 350 for 45 minutes. Uncover; bake 15-20 minutes longer or until a knife comes out clean.