This is one of Brad’s favorite recipes – although yesterday he told me it wasn’t anymore because I use too much celery…I guess I’m going to have to start cutting back on that. This recipe has a lot of steps and dirties a lot of pans – but it is well worth it!! You can cut up the bread a day early so it has a chance to dry out. You can also cook and shred the chicken prior to making the casserole.
4 chicken breasts, cook and shredded
1 loaf heavy white bread
3 cups chicken broth
1/2 can cream of mushroom soup
1 onion. chopped
1/2 - 1 cup celery, chopped
9 Tbsp butter, divided
Cut up one loaf of heavy white bread in to 1 inch cubes – leave about 3 pieces out so you can use them for bread crumbs. You can cut up bread the day before so it dries out a bit – or you don’t have to. Season the bread with sage, salt, pepper, and poultry seasoning. (Sorry I don’t have exact measurements).
In a saucepan melt 4 Tbsp butter then add ¼ cup flour – stir together. Add 3 cups chicken broth. Stir with wire whisk. Add ½ can mushroom soup. Boil for 5 minutes.
In another saucepan sauté 4 Tbsp butter, 1 cup onion, and 1 cup celery until onion is transparent. Add this mixture to the cubed bread and stir.
Layer in a 9X13 casserole dish - ½ bread cubes, chicken, and gravy – then repeat.
Put 3-5 pieces of bread in blender. Melt 1 Tbsp butter. Mix with bread crumbs and sprinkle on top of casserole.
Bake 350 degrees for 30 minutes or until hot and bubbly.