Grace's Chicken Casserole
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...
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READY IN: 3hrs
SERVES: 8
YIELD: 1 9x13 casserole
UNITS: US
INGREDIENTS
Nutrition- 1(14 ounce) package cubed sage and onion seasoned stuffing mix
- 4 -6
- 3⁄4
- 1⁄2cup flour
- 1⁄4teaspoon salt
- 1dash ground pepper
- 4
- 6slightly beaten eggs
- 1(10 3/4 ounce) can cream of mushroom soup
- 1⁄2
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DIRECTIONS
- 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.
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