Shelly's Recipe

BAYOU CASSEROLE

Category: Casseroles - Chicken and Turkey

7 oz pkg seasoned stuffing mix
2 1/2 cups chicken broth
3 tbsp bacon drippings
3 clove garlic, finely chopped
1 cup sliced carrots and chopped green pepper
1/2 cup chopped onion and celery
1/4 lb mushrooms, sliced
1 tsp Worcestershire sauce
1/2 tsp salt, pepper, dried oregano and basil
1/4 tsp hot pepper sauce
3/4 cu chopped parsley
2 eggs, beaten
4 cups coarsely chopped cooked chicken
3/4 cup cracker crumbs
1 tsp paprika

Place stuffing in a large bowl, add 2 cups chicken broth. Stir to mix and set aside. In a large Dutch oven, heat bacon drippings over medium heat. Add garlic and carrots; cook 2 minutes. Add remaining chopped vegetables and cook 5 minutes or until onion is tender.

Preheat oven to 350. Reduce heat under Dutch oven to medium. Add Worcestershire sauce, seasonings and hot sauce. Stir to mix. Add softened stuffing, parsley, remaining 1/2 cup broth and eggs. Blend well. Add chicken, blend thoroughly and turn into a 13x9 inch baking pan. (At this point, you can cover and refrigerate overnight. Just add 15-30 minutes baking time.) Sprinkle with cracker crumbs and paprika. Bake 45 minutes or until heated through.