Sunday, April 17, 2016

Chicken & Dressing Casserole

What You'll Need

  • four large chicken breast, cooked and cubed
  • one 10.5 oz. can cream of mushroom soup
  • one small onion, chopped
  • 1/2 tsp. black pepper
  • one stalk celery, diced
  • two C. chicken broth
  • two T. melted butter
  • 1/4 tsp. salt
  • 1/2 tsp. poultry seasoning (optional)
  • four eggs, boiled and chopped

How to Make It

  • Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.
  • Gravy:
  • 1/2 C. unsalted butter
  • 1/2 C. all purpose flour
  • 1 quart chicken stock
  • 1/3 C. heavy cream
  • 1/4 tsp. salt
  • 1/2 tsp. black pepper
  • pinch of cayenne pepper
  • Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.
  • Serve the casserole with gravy over the top and a big side of mashed potatoes.

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