Chicken (or Turkey) And Dressing Casserole

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 4 cups bread cubes, 1/2-inch (8-10 slices firm-textured bread)
• 3/4 teaspoon rubbed sage
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon fresh ground black pepper, to taste
• 1/4 cup unsalted butter
• 1 large yellow onion, coarsely chopped
• 2 large celery ribs, thinly sliced
• 2 large eggs
• 2 cups chicken broth
• 2 tablespoons all-purpose flour
• 4 cups diced cooked chicken (rotisserie or left-over roasted) or 4 cups turkey (rotisserie or left-over roasted)
• 2 tablespoons coarsely chopped fresh parsley

Recipe

• 1 preheat oven to 375°.
• 2 spritz shallow 2-quart casserole or baking pan with nonstick cooking spray; set aside.
• 3 toss bread cubes with sage, salt, and pepper in a large mixing bowl.
• 4 melt 2 tbs butter in a large skillet over medium heat; add onion and celery, and cook 5-7 minutes, stirring occasionally, until tender.
• 5 add to bread mixture.
• 6 lightly beat 1 egg with 1/2 cup broth in a small bowl; add to bread mixture, and toss well.
• 7 pat bread mixture in even layer over bottom of casserole, slide onto middle oven rack, and bake, uncovered, for 20 minutes until beginning to brown.
• 8 meanwhile, whisk remaining broth and flour in a medium saucepan until smooth.
• 9 add remaining butter and cook over medium heat, stirring often, until consistency of light cream.
• 10 lightly whisk second egg in small bowl, blend in about 1/2 cup hot thickened sauce, then stir back into pan.
• 11 bring just to a simmer, stirring constantly.
• 12 taste for salt and pepper, adjusting as needed, then fold in chicken.
• 13 spoon chicken mixture over dressing in casserole and sprinkle with parsley.
• 14 slide onto middle oven rack and bake, uncovered, for 20 minutes longer, until bubbly and beginning to brown.
• 15 serve hot with a simply seasoned green vegetable--asparagus, snap beans, or broccoli.