Chicken Dressing Casserole

1 (14.5 oz.) can chicken broth
1 stick (1/2 cup ) unsalted butter
1 cup water
2 Tbsp chicken base or bouillon granules
1 cup milk
3 eggs
1 (1 lb.) loaf white bread, cubed, toasted
2 cup cooked, cubed chicken
3 ribs celery, diced
3 carrots, shredded
1 onion, diced
1/4 cup chopped parsley
1 Tbsp seasoning salt
1/4 tsp. freshly?ground pepper
1/4 tsp. salt
1/4 tsp. celery seed

Preheat oven to 350 F. Combine broth, butter, water and chicken base in
small saucepan over medium heat until butter is melted and base is
dissolved; cool completely. Whisk in milk and eggs. Mix together bread,
chicken, celery, carrots, onion, parsley, seasoning salt, pepper, salt and
celery seed in large bowl. Pour broth mixture over; toss until liquid is
absorbed. Place dressing into 13 x 9?inch baking pan. Bake until golden
brown, about 1 hour, 20 minutes. Yields 10 servings. Chicken Dressing
Casserole 41



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