Ingredients
- 1-1/2 bunches celery, diced (about 6 cups)
- 6 medium onions, diced (about 4 cups)
- 2 cups butter, cubed
- 3 loaves day-old white bread (1-1/2 pounds each), cut into 1-inch cubes
- 3 tablespoons salt
- 3 tablespoons rubbed sage
- 1 tablespoon baking powder
- 2 teaspoons pepper
- 12 eggs
- 9 cups 2% milk
- 24 cups diced cooked chicken (about 6 chickens)
- 3 cans (14-1/2 ounces each) chicken broth
- GRAVY:
- 8 cans (10-3/4 ounces each) condensed cream of chicken and mushroom soup, undiluted
- 9 to 10 cups water
Reviews
I would love to try this but I would like a serving size of about 8-10. I guess I can just use the ingredients and downsize it
I make this for our church suppers and it's one of the favorites! I would recommend adding less milk until you see if you need it all or it could get soupy. I serve this with mashed potatoes, gravy, a vegetable and cranberry sauce. It's a real crowd pleaser!
I'm feeding the homeless this week... thrilled to have a recipe that I can double and feed 150!! Thank you!
I agree! It sounds AWESOME!But I have 3 in my family.Cindy
Sounds good but shouldn't this recipe be scaled down a bit? Most people don't cook for 70-80 very often.