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Categories:
bread cubes water chicken onions stalks celery chicken salt poultry seasoning celery salt eggs margarine
Viewed: 59 - Published at: a year agoIngredients
- 2 qt. dry bread cubes
- 1/2 pt. water
- 8 chicken bouillon cubes
- 1/2 doz. large onions
- 6 stalks celery
- 2 cans chicken stakes (Fry Chick)
- 1 Tbsp. salt
- 2 tsp. poultry seasoning
- 1 tsp. savory or celery salt
- 6 eggs
- 1 1/2 cubes margarine
Method
- Place bread cubes in large mixing bowl and add enough water to soak and soften (about 1/2 pint).
- In a cup of warm water, soak 8 chicken bouillon cubes.
- Into another bowl, mix onions cut fine and celery cut into medium pieces.
- Add chicken steaks, salt, poultry seasoning and savory or celery salt.
- Beat eggs and mix with broth from stakes and add to the mixture.
- Now add the mixture to the softened bread crumbs.
- Melt margarine; add and mix well.
- Pour into well-greased casserole dish.
- Bake about 2 hours at 350° or until golden brown.
- Can be served with mushroom sauce, if desired.
