Ingredients
10 cups bread cubes (1/2-inch cubes)2 cups cubed cooked chicken1 cup diced potatoes1 cup finely chopped celery1/2 cup finely chopped carrot1/4 cup minced fresh parsley4 cups milk2 cups chicken broth5 eggs, lightly beaten1/4 cup butter, melted and cooled1 teaspoon salt1/2 teaspoon pepper1 to 2 jars (12 ounces each) chicken gravy, warmed, optional
Preparation
Arrange bread cubes in a single layer on several ungreased large baking sheets. Bake at 350° for 20-30 minutes until golden brown and crisp.
Transfer to a large bowl. Stir in the chicken, potatoes, celery, carrots and parsley. In another large bowl, combine the milk, broth, eggs, butter, salt and pepper. Pour over bread mixture; toss to coat.
Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45 minutes; stir. Bake 45 minutes longer or until a knife inserted in the center comes out clean. Serve with gravy if desired.
