Rosalie's Chicken and Stuffing
I first had this dish on November 2, 2005, at a funeral luncheon. The chicken could be replaced with turkey tenders and would make an excellent dinner for someone who would like a low-budget turkey dinner without the fuss of preparing and stuffing a turkey. The dish is quick to make and bakes in 45 minutes. Of course the chicken will be more moist than the turkey.
1/2 cup butter
1 cup onion, diced
1 stalk celery, diced
8 cups fresh bread, cubed and loosely packed
1 teaspoon thyme
1 teaspoon sage
1 chicken or beef bouillon cube or packet
1/2 cup boiling water
1 to 1.25 pounds raw unbreaded chicken tenders (or turkey tenders)
10 3/4-oz. can cream of mushroom soup
1/4 cup milk
In frying pan, melt butter and saute onions and celery until onions are translucent. Remove from heat. Stir in bread cubes, thyme, and sage. Mix well. Dissolve bouillon in boiling water and mix in until bread is moistened. Place in a 9 x 13-inch buttered baking pan. Top stuffing with a single layer of meat. Mix cream of mushroom soup with milk until smooth and spoon over meat. Cover with foil and bake in 350 degree oven for 45 minutes.