Dances In Garden S Chicken Casserole

Description

Think of the chicken and stuffing casserole that is made with pre-cooked cubed chicken, cream of soup, and a box of stove top stuffing. Don't make it, just think of it. Now forget about the shortcut and spend all day making a dish that may not be quick nor easy but it is way worth it. This dish travels well and is great for holiday dinners, pot lucks, church socials, or bringing to families in need of some home cooked food. We fight over the leftovers – when there are any.

Ingredients

• Roasting Chickens
• Salt
• Pepper
• Water
• Flour
• Crusty Bread
• Onion
• Celery Ribs
• Butter
• Poultry Seasoning

Instructions

1. Split cleaned chicken at the backbone and flatten
2. You need to press down on the breastbone, and it might even crack
3. Season the chicken all over with salt and pepper
4. Place on a rack in baking dish
5. Add 1 cup of water to bottom of pan
6. Roast at 400 degrees for 1 hour or until the breast meat tests done with an instant read thermometer
7. Pull white meat from bones and set aside
8. Break apart the rest of the carcass into pieces and place in a large saucepot
9. Add water to almost cover and the drippings from roasting the chicken
10. Bring to a boil
11. Continue to boil the chicken for at least 1 hour to make a flavourful stock
12. Strain stock, reserving liquid
13. You should have about six cups
14. Remove the dark meat from the bones and add it to the reserved white meat
15. Skim the fat from the reserved stock and place the fat in a small saucepan
16. You want about a tablespoon or two of fat
17. Heat to medium, then whisk in the flour
18. Add about 3 cups of stock to the roux in the pan, whisking constantly
19. Bring to a boil, and let bubble until thickened
20. This is your gravy
21. Remove from heat and set aside
22. Melt butter in a non-stick skillet
23. Add onion and celery and saute until onion is translucent
24. Add poultry seasoning, salt and pepper to taste
25. Place bread cubes in a large bowl
26. Fold in the butter mixture with a rubber spatula, continuously stirring to coat the cubes as well as you can
27. Fold in about 2 cups of reserved stock until moist
28. Some of the cubes will have hard centers, that is okay
29. Let sit and check again in 10 minutes
30. Add more stock if there are still hard pieces
31. Arrange chicken pieces in a casserole dish
32. Pour gravy over top
33. Crumble stuffing mixture over the gravy
34. Cover tightly in foil
35. Bake at 375 degrees f until bubbly
36. Remove foil and bake an additional 10-15 minutes to brown the stuffing
37. To make ahead, cover well and refridgerate up to 24 hours
38. Take out and let sit one hour at room temperature before baking as above