|Photo credit: Taste of Home|
2 c. cooked chicken, shredded or diced
1/2 c. onion, diced
3/4 c. celery, diced
1/2--3/4 c. apple, diced (optional)
1/4 c. butter
10 slices *slightly stale bread, cut into one inch cubes (or 7-8 if slices are overly big)
2 eggs, lightly beaten
1 c. milk
1 t. + 1/8 t. salt
1 t. + 1/8 t. rubbed sage
1/4 t. ground black pepper
1/4 t. baking powder
6 oz. chicken broth
1 c. cooked chicken, shredded or diced
1 can cream of mushroom or cream of chicken soup (from-scratch recipe HERE)
1 c. water, or a bit more if gravy is too thick
1. Preheat oven to 325 degrees F. Saute onion, celery and apple (if using) in a skillet with 1/4 c. butter just until tender.
2. In a large bowl, add cubed bread, salt, sage, pepper & baking powder. Spoon in onion, celery and apple (if using); toss to combine.
3. Beat eggs in a small bowl and add milk. Pour over bread mixture and coat evenly.
4. Layer half of the bread mixture into a greased 8" or 9" square casserole dish. Add one cup of chicken, the rest of the bread mixture and top another cup of chicken. Reserve the last cup of chicken for the gravy.
6. Pour chicken broth over the top of casserole. Cover with foil and bake at 325 degrees F for 70 minutes, until hot and bubbly. Uncover and bake 10-15 min. longer.
7. In a small saucepan, combine the last cup of chicken with one can of soup and one cup of water. Bring to a boil; reduce heat and simmer for 10 min. Spoon chicken gravy over portions of cooked casserole*.
*Tip: Serve the gravy on the side instead of pouring over the top. That way if you have leftovers to refrigerate, they won't be soggy from the gravy.)
**To "stale up" your bread, place slices on a towel and leave on the countertop for a few hours, uncovered.
Recipe adapted from Taste of Home.