Chicken Casserole: Meat-Chicken Dressing Casserole

posted by Becky 08-14-102 8:18 PM

Meat-Chicken Dressing Casserole

3 1/2 to 4 lb. chicken, cut up
2 1/2 c. stock (from boiling chicken in 3 c. water)
4 c. soft bread crumbs
2 rounded Tbsp. finely cut up
onion, browned in 1 1/2 Tbsp. butter
1/4 c. shortening
3 eggs, beaten
2 rounded tsp. sage
salt and pepper to taste

Boil chicken until tender. Remove meat from bones.

Combine bread crumbs with the browned onion and sage. Place this in bottom of a well greased casserole.
Lay pieces of cut up chicken on top of crumbs.

Put 1/4 cup cooking oil into pan and blend in 3 level tablespoonfuls flour. Cook over medium heat, adding 2 1/2 cups stock slowly, stirring constantly until it thickens to a thin gravy. Now, add 3 beaten eggs to the gravy, stirring constantly. (The eggs may appear curdled, but this is okay.) Cook several minutes over low heat. Pour this gravy over the chicken and top it all with cracker or bread crumbs.

Bake in about a 375 degrees oven for approximately 35 minutes.

This dish can be made ahead and reheated or even frozen and reheated. Leftover turkey may also be used. Boiling the turkey bones and skin can make the needed stock. A canned consomme or bouillon may be substituted for stock.

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