CHICKEN SQUARES WITH CREAM SAUCE, MY WAY

Chicken Squares with Cream Sauce, My Way image

Provided by Megan Stewart

Number Of Ingredients 15

MAIN LAYER
4 c chicken, cut up (2 cups)
12 oz pkg herb stuffing, we used pepperidge farm bag (6 oz)
butter for stuffing
chicken broth for stuffing
6 Tbsp butter, unsalted (3 t)
1/2 c flour (1/4 c)
1/4 tsp salt (1/8 t), i just put in a couple grinds of sea salt, didn't measure
6 slightly beaten eggs (3)
4 c chicken broth (2 c)
SAUCE
1 can(s) cream of mushroom or celery soup, we used mushroom (1/2 can)
1/4 c milk (1/8 c)
1 c sour cream (1/2 c)
1/4 c chopped pimientos, optional (2 t), i omitted

Steps:

1. Prepare stuffing to pkg directions. Put into bottom of 9x13 sprayed with PAM. Cut up chicken and spread evenly over stuffing. In a saucepan, melt butter, add flour and salt. Add broth, cook thick. Stir small amount into eggs, then add back into broth. Stir, but do not cook (take off heat to add back into the broth). Pour over chicken. Put baking dish in pan of hot water and bake at 325 degrees 1 hour. Knife in center comes out clean when done. Make sauce, mix all ingredients on low, spoon over casserole when you cut into squares.
2. If using a whole chicken boil, remove bones and skin. We used rotisserie leftovers, it was fantastic that way and easier.
3. 11-19-20 NOTE: I did full recipe of gravy. Halving the rest of the recipe it fit into an 8" square casserole, then into the 9x13 with the water bath. I used about an extra cup of chicken. For the herb stuffing, I only did butter and broth, since I forgot to read the whole recipe and didn't realize I didn't have onion or celery at the house...
4. 12-6-20 note: I did full recipe, put into Longaberger 9x13, in oven on a 15x21 cookie sheet full of water. It took an entire rotiserie chicken, and I used the whole bag of stuffing. Sauce is just mushroom soup and 3/4 cup milk this time. Again, no onions in stuffing, or celery.