Ingredients

• 3 large chicken breast filets, poached in chicken stock and cooled (Reserve the stock)
• 1 medium loaf of sturdy stale white bread
• 1/2 cup (125g) of butter (1/2 cup)
• 1 medium onion, peeled and chopped
• 2 stalks celery, washed, trimmed and chopped
• 1 tsp salt
• 1/4 tsp coarse black pepper
• 1/2 tsp celery seed
• 1/2 tsp each of dried parsley, crumbled sage, thyme and summer savory if you have it

Directions

• Preheat the oven to 180C/350F/ gas mark 4. Butter a large shallow casserole. Set aside.
• Melt the butter in a saucepan. Add the onion and celery and cook over medium low heat until softened. Stir in the salt, pepper, celery seed and herbs. Set aside.
• Crumble the bread into a large bowl. Shred the chicken coarsely and add to the bread. Pour the butter mixture over all and toss together. Add only enough leftover stock so that your mixture is not totally dry. You don't want it soggy.
• Pile into the prepared baking dish. Cover tightly with greased foil and bake in the preheated oven for 1/2 hour to 45 minutes. Delicious!

Photos