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Food Friday: Recipe for Slow-Cooked Chicken and Stuffing

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Faith's Firm Foundation: Food Friday: Recipe for Slow-Cooked Chicken and Stuffing

Saturday, March 20, 2010

Food Friday: Recipe for Slow-Cooked Chicken and Stuffing

This has been one of my "First Time You Come For Dinner" recipes.  I like to have a few tried-and-true recipes that I know will be successful and easy the first time I have someone over for dinner!  I've used this one countless times.  It always gets rave reviews.  This is comfort food at its best. Serve with a tossed salad, or raw veggie tray and ice cream and cookies for dessert!  Couldn't be simpler!

Slow-Cooked Chicken and Stuffing
Yield:  14-16 servings

2-1/2 cups chicken broth
1 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1 can (4 oz) mushroom stems and pieces; drained
1/4 cup dried parsley flakes
1-1/2 tsp rubbed sage
1 tsp poultry seasoning
1 tsp salt
1/2 tsp pepper
12 cups day-old bread cubes (1/2-inch pieces)
OR 1 bag herb-flavored cubed bread for stuffing (this is what I use)
2 eggs
1 can cream of chicken soup
5-6 cups cubed cooked chicken

In a saucepan, combine the first 10 ingredients.  Simmer for 10 minutes; remove from the heat.  Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth.  Pour over bread and toss well.  In a 6-qt. slow cooker, layer half of the stuffing and chicken; repeat layers.  Cover and cook on low for 4-1/2 to 5 hours or until a meat thermometer inserted into the stuffing reads 160 degrees.

Note:  You can use boneless, skinless chicken breasts; bake and cut them up a little ahead of time.  Or keep cooked, chopped-up chicken in the freezer and just remove it to thaw when you want to make this recipe.

I hope you'll try this recipe and

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