Chicken—Amish Chicken and Stuffing Casserole

theenglishkitchen.co

Jacquie G

3 large chicken breast filets, poached in chicken stock and cooled (Reserve the stock)

1 medium loaf of sturdy stale white bread

½ cup (125g) of butter (½ cup)

1 medium onion, peeled and chopped

2 stalks celery, washed, trimmed and chopped

1 tsp salt

¼ tsp coarse black pepper

½ tsp celery seed

½ tsp each of dried parsley, crumbled sage, thyme and summer savory if you have it

Note: Ingredients may have been altered from the original.

Directions at theenglishkitchen.co

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