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Hickory Bridge Farm
Great Grandmother's Recipe
Cook chicken; dice and set aside. Brown dry bread crumbs in the butter and set aside. Saute celery, onion, and parsley in margarine in skillet for about 5 minutes. Cut day-old bread into small pieces. Add sauteed vegetables to the bread, tossing lightly. Add seasonings and chicken broth. Turn into greased 13 x 9-inch casserole dish. Cover with 1/2 the custard and then the diced chicken. Pour remaining custard over top. Sprinkle with prepared bread crumbs. Bake at 350 degrees for 45 minutes.
Serves: 10 to 12
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