This is a fantastic dish. Easy to make and downright delicious. This recipe comes from an Amish lady in Lancaster, Pennsylvania, but I’ve had it here in Ohio.
CHICKEN DRESSING CASSEROLE
- 1 (14.5 ounces) can of chicken broth
- 1 stick butter
- 1 cup water
- 2 tablespoons chicken base or bouillon granules
- 1 cup milk
- 3 eggs
- 1 loaf white bread, cubed, lightly toasted
- 2 cups cooked, cubed chicken
- 3 ribs celery, diced
- 3 carrots, shredded
- 1 onion, diced
- ¼ cup chopped parsley
- 1 teaspoon seasoning salt
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon salt
- ¼ teaspoon celery seed
DIRECTIONS
- Preheat oven to 350 degrees.
- Mix together the broth, butter, water, and chicken base in a small saucepan
- Heat over medium heat until butter is melted and base is dissolved
- Let cool
- Whisk in milk and eggs.
- Mix together bread cubes, chicken, celery, carrots, onion, parsley, seasoning salt, pepper, salt and celery seed in a large bowl.
- Pour broth mixture over bread crumb mixture and toss until liquid is absorbed.
- Place dressing mixture into a 13 x 9-inch casserole dish
- Bake until golden brown, about 1 hour and 20 minutes.
