Chicken Dressing Casserole

1 (14.5 oz.) can chicken broth
1 stick (1/2 cup) unsalted butter
1 cup water
2 Tbsp chicken base or bouillon granules
1 cup milk
3 eggs
1 (1 lb.) loaf white bread, cubed, toasted
2 cup cooked, cubed chicken
3 ribs celery, diced
3 carrots, shredded
1 onion, diced
1/4 cup chopped parsley
1 Tbsp seasoning salt
1/4 tsp. freshly ground pepper
1/4 tsp. salt
1/4 tsp. celery seed

Preheat oven to 350 F.

Combine broth, butter, water and chicken base in small saucepan over medium heat until butter is melted and base is dissolved; cool completely. Whisk in milk and eggs.

Mix together bread, chicken, celery, carrots, onion, parsley, seasoning salt, pepper, salt and celery seed in large bowl. Pour broth mixture over; toss until liquid is absorbed. Place dressing into 13 x 9-inch baking pan.

Bake until golden brown, about 1 hour, 20 minutes.

Yields 10 servings
rec.food.recipes/Lucky/2004