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Grace's Chicken Casserole

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“This is a real "artery choker," BUT very TASTY! My beloved mom-in-law Grace, made this often on Sundays - kind of a Thanksgiving meal,all-in-one.After she passed, I found this written down everywhere in her recipe files. I think it originated from an Illinois newspaper from the 50's or early 60's - can't be sure.Definitely not a low-fat meal, but for the 3 of us it makes leftovers - great either warmed up,or cold - and I DO NOT make this every week - it's a "treat". And make sure you bake it long enough for the egg mixture to "set." That is key...”
READY IN:
3hrs
SERVES:
8
YIELD:
1 9x13 casserole
UNITS:
US

Ingredients Nutrition

  • 1 (14 ounce) packagecubed sage and onion seasoned stuffing mix
  • 4 -6 bone-in chicken breasts, depending on size
  • 34 cup butter, divided, for stuffing and sauce
  • 12 cup flour
  • 14 teaspoon salt
  • 1 dash ground pepper
  • 4 cups chicken broth, saved from boiling the breasts
  • 6 slightly beaten eggs
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 12 cup milk, for mushroom soup sauce

Directions

  1. Boil chicken breasts for 50 minutes, or until cooked through.
  2. Place on a platter to cool, and reserve broth.
  3. Prepare stuffing mix according to package directions.
  4. Spread in a 9x13 baking dish.
  5. When chicken cools,remove skin and tear into medium strips.
  6. Layer on prepared stuffing.
  7. In a 2 quart.
  8. saucepan,melt remaining 1 stick of butter;blend in flour and seasonings with a whisk,about 3 minutes.
  9. Add reserved broth slowly,and cook and stir until mixture thickens.
  10. Stir a small amount of the hot mixture into the beaten eggs,then pour the eggs into the hot mixture,and pour over the chicken and stuffing.
  11. Bake in a 325 oven for 1 hour,or until knife inserted in the center comes out clean.
  12. Let stand at least 5 minutes before serving.
  13. Serve with mushroom sauce.

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