Recipe
Servings and Ingredients
Quantity | Ingredient | Add |
---|---|---|
6 c. cubed dry bread | ||
¾ c. butter, melted | ||
¼ c. cream or low-sodium chicken broth | ||
¾ tsp. salt | ||
pepper, to taste | ||
2 tbsp. finely chopped onion | ||
1 ¼ tsp. sage | ||
4 c. cubed cooked chicken | ||
4 tbsp. butter | ||
4 tbsp. flour or more as needed | ||
4 c. low-sodium chicken broth or combination of broth and milk |
Directions
- Preheat oven to 375 degrees. Spray a large casserole dish with nonstick cooking spray.
- In a large bowl, combine bread cubes, melted butter, cream, salt, pepper, onion and sage.
- Arrange cubed chicken evenly in prepared dish. Top with bread mixture.
- Melt 4 tablespoons butter in a medium saucepan. Whisk in flour and cook, stirring constantly, for 1 minute. Gradually whisk in 4 cups broth and simmer, whisking frequently, until thickened. Pour evenly on top of bread mixture.
- Bake about 35 minutes or until golden brown. To serve, cut in squares.