Comforting Chicken Casserole Recipe

Ingredients

• 1 broiler/fryer chicken (3 to 4 pounds)
• 3 quarts water
• 1 large onion, chopped
• 2 celery ribs, coarsely chopped
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 
  STUFFING:
• 6 cups unseasoned stuffing cubes
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon rubbed sage
• 1/2 cup chopped celery
• 2 tablespoons chopped onion
• 2 tablespoons butter
• 
  SAUCE:
• 1/2 cup butter, cubed
• 3/4 cup all-purpose flour
• 1-1/4 teaspoons salt
• 1/2 teaspoon pepper
• 6 eggs, beaten

Directions

• In a soup kettle, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender.
• Remove chicken from broth. When cool enough to handle, remove meat from bones; dice and set aside. Strain broth and skim fat; discard onion, celery and bay leaf. Set aside 6 cups broth for sauce.
• In a large bowl, combine stuffing cubes, parsley and sage. Saute celery and onion in butter until tender. Add to stuffing mixture and mix well; set aside.
• In a large saucepan, melt butter. Whisk in flour, salt and pepper until smooth. Gradually add reserved broth; bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
• In a greased 13-in. x 9-in. baking dish, layer half of the chicken, stuffing and sauce. Repeat layers. Cover and bake at 350° for 45 minutes. Uncover; bake 15-20 minutes longer or until a knife comes out clean. Yield: 12 servings.

Comforting Chicken Casserole published in Taste of Home April/May 2006, p37