Chicken And Dressing Casserole

• 2/3 c. butter (may use part oil)
• 1 c. chopped celery
• 1 lb. loaf day-old bread, cubed
• 3 Tbsp. onion flakes
• 1 Tbsp. parsley
• 1 1/2 Tbsp. poultry seasoning
• 1/2 tsp. salt (optional)
• 1/8 tsp. black pepper
• 1 c. butter
• 1 c. all-purpose flour
• 1 Tbsp. chicken soup mix
• 1 c. cold water
• 1 1/4 c. milk
• 1/4 tsp. salt (optional)
• 4 eggs, slightly beaten
• 4 c. cubed chicken
• 2 c. fresh bread crumbs
• 2 Tbsp. melted butter

1. Place 2/3 cup butter in large saucepan; add celery and saute until tender.
2. (Do not brown.)
3. Combine cubed bread, onion flakes, parsley, poultry seasoning, salt and pepper.
4. Add celery; toss to mix.
5. Set aside.
6. In same saucepan, melt 1 cup butter.
7. Stir in flour.
8. Cook 2 minutes, stirring constantly.
9. Gradually stir in chicken soup mix, water, milk and salt.
10. Cook, stirring constantly, until mixture thickens.
11. Add some hot mixture to eggs; blend well. Pour back into hot mixture; cook 1 minute.
12. Stir sauce and chicken into celery bread mixture.
13. Turn into greased 9 x 13 baking pan. Toss bread crumbs with 2 tablespoons butter.
14. Sprinkle over top of casserole.
15. Bake at 350u0b0 for 40 minutes, until hot and bubbly. Makes 12 servings.

butter, celery, bread, onion flakes, parsley, poultry seasoning, salt, black pepper, butter, flour, chicken soup mix, cold water, milk, salt, eggs, chicken, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52704 (may not work)