Really does taste just like you roasted a chicken and homemade dressing. Very easy to make and the leftovers are even better the next day. I cooked chicken breasts that I had on hand and then diced them to include in the casserole. For even quicker preparation, you can buy the already cooked and diced chicken that is available at the supermarket and use it in the recipe. Serve with Oven Roasted Carrots with dill.
Yield: 6-8 Servings
¾ cup chopped celery
½ cup sweet yellow onion – finely chopped
2 tablespoons parsley – finely chopped
1 stick, plus 2 tablespoons unsalted butter, divided
6 cups day old bread cubes
1 teaspoon kosher salt
Freshly grated black pepper to taste
½ teaspoon poultry seasoning
3 cups low sodium chicken broth
4 cups diced, cooked chicken
1 cup fine dry bread crumbs
Preheat oven to 350 degrees F
In large skillet over medium heat, melt 1 stick of butter and add celery, onions and parsley. Saute’ for approximately 5 minutes until the celery is tender and onions translucent. Add bread cubes, salt, pepper and poultry seasoning. Toss lightly. Stir in broth and cubed chicken. Mix well and turn into a greased, shallow 3-quart casserole dish. Brown the breadcrumbs in the remaining 2 tablespoons of butter and sprinkle over casserole. Bake for 20-30 minutes until the breadcrumbs are lightly browned and the casserole is bubbly. Remove from oven and let sit for 5 minutes before serving.