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Ingredientes
- 1 (3 to 4 pound) fryer
- 1 c. dry bread crumbs
- 2 T butter
- 3/4 c. minced celery
- 1/2 c. minced onion
- 1/2 c. butter
- 6 c. day old bread, in pcs
- 1 teaspoon salt
- 1/2 to 1 teaspoon poultry seasoning
- 1/8 teaspoon pepper
- 3 T chicken broth/stock
- 1 c. butter
- 1 c. flour
- 4 c. chicken broth/stock
- 1 c. lowfat milk
- 2 teaspoon salt
- 4 slightly beaten large eggs
Direcciones
- Cook fryer; cube and set aside. Brown bread crumbs in 2 tbsp butter; set aside. Saute celery and onion in 1/2 cup butter. Prepare dressing; add in sauteed vegetables to 6 cups bread. Toss; add in salt, poultry seasoning, and pepper. Sprinkle with 3 tbsp broth. Put into large, greased casserole. Cover with 1/2 custard and then cubed chicken. Pour remaining custard on top. Sprinkle with bread crumbs. Bake at 350 degrees for 20 to 25 min.Custard: Heat 1 cup butter in large saucepan. Blend in 1 cup flour. Gradually add in 4 cups broth and 1 cup lowfat milk, stirring constantly. Add in salt; cook till thick. Blend a little into large eggs; add in to hot mix. Cook 3 to 4 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 12 servings | |
| Calories 852 | |
| Calories from Fat 416 | 49% |
| Total Fat 46.81g | 59% |
| Saturated Fat 21.53g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 261mg | 87% |
| Sodium 1624mg | 68% |
| Potassium 483mg | 14% |
| Total Carbs 73.25g | 20% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.25g | 3% |
| Protein 34.17g | 55% |
