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Chicken & Stuffing Casserole Recipe

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This recipe for Chicken & Stuffing Casserole, by , is from Kalous Family Cookbook, 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!

Mary Kalous-Kaiser


1 stew chicken in 1 qts. water (or 4 C. chicken, leftover & shredded)
4 C. cooled broth (from stewed chicken and/or boxed/canned broth)
2 eggs
C. butter
C. flour
1 T. salt
1 T. pepper

TOPPING: Mushroom sauce
1 can cream of mushroom soup
C. milk
1 C. sour cream

Preheat oven: 325 degrees. Prepare chicken. If stewing own chicken, boil whole chicken in large pot in at least 1-1/2 qtr. of water. If using left over meat, you need at least 4 C. of chicken and 4 qtr. of cooled broth. Broth can be from stewing or from canned broth. Prepare stuffing as directed on package. Put stuffing in ungreased pan and top with shredded chicken.

Prepare casserole sauce:
Melt butter. Blend in flour and seasonings. Add cooled broth; cook until thickened. Slightly beat eggs in separate bowl. Stir small amount of hot mixture into eggs. Pour/stir into the remaining hot mixture. Pour sauce over stuffing & chicken in pan.

BAKE: 325 degrees - 40-45 minutes

INSTRUCTIONS: Mushroom Sauce Topping
Mix ingredients in sauce pan; heat; Serve tableside as topping.




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