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Bread ground sage chicken breasts celery mayonnaise onion salt ground black pepper eggs milk Cheddar cheese unsalted butter all-purpose chicken broth milk heavy cream salt
Viewed: 35 - Published at: 2 years agoIngredients
- 1 12 loaves artisan bread (example-sourdough or French country)
- 12 teaspoon ground sage (this is imperative for this recipe)
- 2 cups chicken breasts, cooked and diced
- 12 cup chopped celery
- 12 cup mayonnaise
- 12 cup chopped onion
- 12 teaspoon salt, to taste
- 12 teaspoon fresh ground black pepper
- 2 large eggs
- 1 12 cups milk
- 2 cups cheddar cheese, shredded
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 34 cup whole milk
- 12 cup heavy cream
- salt and pepper, to taste
Method
- At least 8 hours before you plan to serve this dish.
- Turn the artisan bread loaf upside down or on it's side.
- With a sharp knife, remove the entire bottom crust.
- Slice bottom crust into strips and then 1 inch squares.
- Gently extract the middle of the loaf and set aside.
- Cut the rest of the crust into strips and cubes.
- Keeping them separated from the crusts, gently cube the inside parts of the loaf as well.
- I found that I needed the crust of 1 loaf and the inside of two loaves.
- Spread the crust squares on the bottom of a lightly buttered (can use vegetable oil spray) 9 x 13 x 2 baking dish and sprinkle with the sage.
- In a bowl, combine the chicken, celery, mayonnaise, onion, 1/2 teaspoon salt and 1/8 teaspoon black pepper.
- Spread this mixture over the bread crusts.
- Arranged the diced white part of the bread over the chicken mixture.
- In another bowl, beat the eggs with the milk, then pour over the bread.
- Cover and refrigerate all day or overnight.
- Preheat oven to 350 degrees F.
- Bechamel Sauce (prepared just prior to baking) :.
- In a saucepan, melt the butter over medium heat.
- Add the flour and stir to form a roux.
- Continue to cook, stirring for about 1 minute.
- Slowly whisk the chicken broth, milk and cream into this mixture.
- Season with salt and pepper.
- Simmer and stir occasionally over low heat until dense, about 12 minutes.
- Pour the sauce over the chicken casserole and bake until bubbly and golden, about 45 minutes.
- Remove the casserole from the oven, sprinkle the cheese on top, then return to the oven and bake until the cheese melts, 8 - 10 minutes.
- Serve hot.
