Chicken and Dressing Casserole

              Chicken and Dressing Casserole

Ingredients

4-5    Lbs                   Whole chicken (with skin)
3       Medium            Carrots, peeled and quartered
1       Medium            Onion, peeled and quartered
4      Stalks                Celery, cut in large chunks
2     Quarts Water
14   Ounces               Pepperidge Farm® Cornbread Stuffing
1      Tblsp                  Parsley, chopped
1      Small                 Onion, chopped
1       Stalk                 Celery, finely chopped
1      Tsp                     Poultry seasoning
½      Cup                  Butter (do not use margarine)
6       Tblsp                Chicken Broth (that was set aside after cooking the chicken – or you can use milk)

1        Large              Egg, lightly beaten
                                  Salt and black pepper to taste
1       Cup                  Chicken fat (from broth)
2        Tsp                  Salt – adjust to taste
1       Cup                  Flour
4       Cups                Chicken broth (from cooking chicken)
1       Cup                  Milk
4       Large               Eggs, lightly beaten
1       Cup                  Extra Pepperidge Farm® Cornbread Stuffing
4       Tblsp                Butter, melted

Procedure

CHICKEN
- Cook chicken, 3 carrots, 4 stalks celery, onions, and salt in 2 quarts of water until chicken begins to fall off the bone - about 1 hour.
- Remove chicken and set aside to cool.
- Remove vegetables (discard) and set stock aside to cool for use in making the sauce
- When chicken is cool - remove all meat from bones - discard skin and bones

DRESSING
- Mix Pepperidge Farm® Cornbread stuffing, parsley, onion, celery, and poultry seasoning
- Whisk together in small bowl: Melted butter, Chicken broth (or milk) and egg
- Pour liquid over dressing mix and mix thoroughly – You may not have to use it all
- Season to taste with salt and pepper

SAUCE
- Skim ½ Cup chicken fat from broth and put in frying pan or heavy-duty sauce pan - add 1 ½ tsp salt and ½ Cup flour, cook until well-mixed and
bubbly (add butter to the mix if there is not enough chicken fat to make the full ½ Cup.)
- Gradually stir in 4 C broth and 1 C milk. Stir constantly and cook until thick.
- Remove from heat
- Add a little of the sauce to the whipped eggs - stirring constantly so eggs do not cook. Pour egg/sauce mixture back into the full pan of sauce - mix
well
- Place over low heat and cook or 3-4 minutes, stirring constantly

TOPPING
- Mix 1 Cup Pepperidge Farm® Cornmeal Stuffing with 4 tablespoons melted butter

ASSEMBLE THE CASSEROLE
- Butter bottom of large casserole dish
- Spread dressing evenly in pan
- Layer with chicken
- Pour sauce evenly over dressing and chicken and then sprinkle with extra dressing/ butter mixture
- Bake at 350 degrees F for 20 minutes - or until heated through and topping is lightly browned

Servings: 10
Preparation Time: 30 minutes