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Ingredientes
- 1 lrg stewing chicken cooked and diced
- 1 c. dry bread crumbs
- 2 Tbsp. butter
- 3/4 c. diced celery
- 1/2 c. minced onion
- 2 Tbsp. parsley
- 1/2 c. margarine
- 6 c. day-old bread
- 1 tsp salt
- 1/8 tsp freshly-grnd pepper
- 1/2 tsp poultry seasoning - (to 1 tspn)
- 3 Tbsp. chicken broth
- 1 c. chicken fat or possibly part butter or possibly margarine
- 1 c. flour
- 4 c. chicken broth
- 1 c. lowfat milk
- 1 tsp salt
- 4 x Large eggs slightly beaten
Direcciones
- Cook chicken; dice and set aside. Brown dry bread crumbs in the butter and set aside.
- Saute/fry celery, onion, and parsley in margarine in skillet for about 5 min. Cut day-old bread into small pcs. Add in sauteed vegetables to the bread, tossing lightly. Add in seasonings and chicken broth.
- Turn into greased 13- by 9-inch casserole dish. Cover with 1/2 the Custard Sauce and then the diced chicken. Pour remaining custard over top. Sprinkle with prepared bread crumbs. Bake at 350 degrees for 45 min.
- For the Custard Sauce: Heat chicken fat and butter in a large sauce pan. Blend in flour, gradually add in chicken broth and lowfat milk, stirring constantly. Add in salt, stirring till mix becomes very thick. Blend a little of the warm mix into the Large eggs, then add in to the remaining mix in the saucepan. Cook 3 to 4 min.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 10 servings | |
| Calories 1091 | |
| Calories from Fat 557 | 51% |
| Total Fat 62.04g | 78% |
| Saturated Fat 17.82g | 71% |
| Trans Fat 1.69g | |
| Cholesterol 273mg | 91% |
| Sodium 1654mg | 69% |
| Potassium 609mg | 17% |
| Total Carbs 87.98g | 23% |
| Dietary Fiber 4.7g | 16% |
| Sugars 5.09g | 3% |
| Protein 43.65g | 70% |
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