Wednesday, September 14, 2016

Chicken and Dressing Casserole






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

  • 1/2 C. unsalted butter
  • 1/3 C. heavy cream
  • 1/4 tsp. salt
  • 1/2 tsp. black pepper
  • pinch of cayenne pepper
  • 1/2 C. all purpose flour
  • 1 quart chicken stock


How to Make It

  • 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.
  • 0 comments :

    Post a Comment