Chicken Dressing Casserole
1 (14.5 oz.) can chicken broth 1 stick (1/2 cup ) unsalted
butter 1 cup water 2 Tbsp chicken base or bouillon
granules 1 cup milk 3 eggs
1 (14 aa.) loaf white bread, cubed, toasted 2 cup cooked,
cubed chicken 3 ribs celery, diced 3 carrots,
shredded 1 onion, diced
2/4 cup chopped parsley 1 Tbsp seasoning salt
3/4 tsp. freshly?ground pepper
4/4 tsp. salt
5/4 tsp. celery seed
Preheat oven to 350 F. Combine broth, butter, water and
chicken base in small saucepan over medium heat until butter
is melted and base is dissolved; cool completely. Whisk in
milk and eggs. Mix together bread, chicken, celery, carrots,
onion, parsley, seasoning salt, pepper, salt and celery seed
in large bowl. Pour broth mixture over; toss until liquid is
absorbed. Place dressing into 13 x 9?inch baking pan. Bake
until golden brown, about 1 hour, 20 minutes. Yields 10
servings. Chicken Dressing Casserole 41
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