Source: The Wichita Eagle - 10/18/2000

1 (14.5 oz.) can chicken broth
1 stick (1/2 C.) unsalted butter
1 C. water
2 T. chicken base or bouillon granules
1 C. milk
3 eggs
1 (1 lb.) loaf white bread, cubed, toasted
2 C. cooked, cubed chicken
3 ribs celery, diced
3 carrots, shredded
1 onion, diced
1/4 C. chopped parsley
1 T. 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.

Nutrients per serving: 300 calories; 29 carbohydrates; 14 grams fat (7 grams
saturated fat); 110 mg cholesterol; 15 grams protein; 1,450 mg sodium; 2
grams fiber