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Chicken Casserole Recipe

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This recipe for Chicken Casserole is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 chickens (2 1/2 - 3 lbs),
2 sticks margarine,
1 cup flour,
2 cups milk,
8 eggs ( 6 boiled and sliced),
3 cups cornbread crumbs,
1 cup light bread crumbs,
1 cup finely chopped celery,
1/3 cup finely chopped onion.
Directions:
Directions:
Cook chickens in water until done. Remove from broth and cool. Save broth for later. Chop chicken into bite sized pieces. Make sauce using 2 sticks margarine blended with 1 cup of flour. Slowly add 4 cups of reserved broth and 2 cups of milk. Cook until thick stirring constantly. Make dressing by combining 3 cups cornbread crumbs and 1 cup light bread crumbs with celery and onion. Beat the 2 unboiled eggs and add to the celery/crumb mixture. Add salt and pepper. Arrange chicken, slices of egg and dressing in alternate layers in a two quart casserole dish. Cover with sauce. Bake for 1 hour at 350.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Annie's luncheon recipe

 

 

 

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