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Amish Chicken Roast Casserole




Source of Recipe


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5 cups cubed white or whole wheat bread
1 chicken, 3 pounds
2 sticks butter
1 1/2 cups finely chopped celery
1 cup finely chopped onion
salt, pepper

Cook the chicken in a large pot filled with water. When done, remove the chicken meat from the bone and cut into large chunks (save the broth). Toss the chicken with the bread crumbs, celery, onion, salt, and pepper and 1/2 cup broth (add more broth if needed until mixture is well- moistened). Melt the butter and add to the chicken mixture. Place in a large casserole dish and bake covered for 30 minutes at 350 degrees F. Add a small amount of broth to the casserole dish every 10 minutes if the casserole looks dry. Take off the cover and let bake for another 5 -10 minutes to steam away excess moisture.