This dish has reached legendary status at my extended family gatherings. It doesn’t look like anything special, but we eat pretty much the whole thing, no matter how much there is. I signed up to provide it this year, and then nobody really said how much of it they made, and nobody has apparently followed the recipe for years. Here’s what I did, roughly (I had some, um, missteps along the way). This size recipe makes about 2 9×13 baking dishes. Most of these ingredients could probably be altered by 25% with no problems. Note that some of these ingredients take some preparation
3/4 cup celery, chopped 1/2 cup onion, chopped 3/4 cup butter 25 slices bread 9.5 cups chicken, cooked and diced 2 quarts broth 3 cans cream of chicken soup + 3 cans milk 1/2 tsp pepper Salt*
Saute the celery and onion in the butter. Toast and cube the bread. Heat the broth (and the chicken, if you want to speed up baking time), add the salt and pepper, and pour over the bread in a large bowl. Add the butter mixture and toss. It should be moist, from the slightly mushy to somewhat soggy texture. Spoon into baking dishes. Mix together the soup and milk (a blender is handy for this). Heat (to decrease baking time) or pour over bread mixture cold. Bake, covered, about an hour at 3oo F, until bubbly around the edges. Remove cover for a while at the end to brown the top a bit.
*Salt–This recipe probably needs about 1 tsp of salt. This could be added while cooking the chicken/broth if using homemade broth. If using purchased broth, it might not need added salt. I didn’t add any salt, using homemade saltless broth, and I should have.