Ingredients
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1 teaspoon garlic salt
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2 teaspoons poultry seasoning
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1 teaspoon rubbed sage
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1/2 teaspoon salt
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1 teaspoon pepper
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2 eggs, beaten
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1/2 cup chicken stock
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3 tablespoons vegetable oil
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1 tablespoon butter
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2 large carrots, diced
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1 small onion, chopped
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2 stalks celery, diced
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1/2 green pepper, chopped
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1 1/2 cups sliced mushrooms
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2 garlic cloves, minced
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2 large chicken breasts, cooked and cut into small cubes
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3 tablespoons flour
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2 1/2 cups milk, heated
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1 teaspoon maggie seasoning
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salt and pepper
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4 cups coarse fresh breadcrumbs
Instructions
- In large bowl combine first 8 ingredients.
- Set aside.
- In large saute pan, heat oil and butter over medium heat.
- add carrots/onion/celery/peppers.
- cook until almost done, about 10 minute
- add mushrooms and continue cooking another 5 minute.
- add garlic and saute another 1 minute.
- Season with salt and pepper to taste
- Sprinkle flour over vegetable mixture
- and cook another 2 minute.
- pour heated milk into pan.
- stir until combined.
- bring to a boil and simmer until thickened.
- add cubed chicken and Maggie seasoning along with salt and pepper to taste.
- mix.
- Prepare a 9x13 baking dish with non stick coating spray.
- Pour mixture into dish.
- evenly place stuffing over top.
- Bake at 350 for 40 minute.