Grace's Chicken Casserole

Submitted 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..."

 

• Ready In: 3hrs
• Ingredients: 10
• Yields: 1 9x13 casserole
• Serves: 8

ingredients

• 1 (14 ounce) package cubed 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

1. Boil chicken breasts for 50 minutes, or until cooked through.
2. Place on a platter to cool, and reserve broth.
3. Prepare stuffing mix according to package directions.
4. Spread in a 9x13 baking dish.
5. When chicken cools,remove skin and tear into medium strips.
6. Layer on prepared stuffing.
7. In a 2 quart.
8. saucepan,melt remaining 1 stick of butter;blend in flour and seasonings with a whisk,about 3 minutes.
9. Add reserved broth slowly,and cook and stir until mixture thickens.
10. 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.
11. Bake in a 325 oven for 1 hour,or until knife inserted in the center comes out clean.
12. Let stand at least 5 minutes before serving.
13. Serve with mushroom sauce.

Reviews

[Bliss]

This is definitely comfort food. It has a pretty good taste, but not sure I'll fix it again. Sorry, Mep.

 

[Charlotte J]

My prep time was not this long because I only cooked the chicken for 20 minutes (did not want it to dry out). I did not have a 14 ounce package of stuffing so I used I used 2- 8 ounce ones. End results, one 8 ounce stuffing would have been plenty. Also I did not use the 1/2 cup butter, only used what the stuffing called for. Thanks for sharing.