Chicken and Dressing Bundt Pan Recipe
3-1/2 cups (6-7 oz. pkg.) unseasoned croutons
3 cups cooked cubed chicken or turkey
1 cup celery
1/4 cup chopped onion
2 cans cream of chicken soup
1 cup milk
1/4 cup butter or margarine, melted
1-1/2 tsp. salt
1 tsp. poultry seasoning
1/4 tsp. pepper
6 eggs
SAUCE:
1 can cream of chicken soup
1/4 cup milk
chopped parsley
Heat oven to 375. Grease pan with solid shortening. In very large bowl,
combine first 4 ingredients. In medium bowl, blend soup, milk, melted butter,
seasonings and eggs until smooth. Add to crouton mixture; blend well. Soon into
Bundt pan. Bake 60-70 minutes. Cool in pan 10 minutes; Invert onto serving
plate. Sprinkle with chopped parsley, if desired. Serve with Sauce made by
heating soup and milk.
Comments: Since this is baked in a Bundt pan, make sure your guests know it
is a main course dish, and not a dessert. I took it to a family reunion once,
and someone thought it was a cake. I suppose this could also be baked in a
different pan or pans, you would just have to adjust the baking times. Since
the chicken is already cooked anyhow.