CHICKEN & DRESSING CASSEROLE
Ingredients:
- 3-4 chicken breasts (2 lbs.)
- 1 14-oz can chicken broth
- 3 stalks celery, finely diced
- 1 small onion, finely diced
- 6 tablespoon butter
- 1/2 pan of cornbread* (6 servings), crumbled
- 1 can cream of chicken soup
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning (plus more to taste if desired)
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 3 boiled eggs, peeled and diced (optional)
INSTRUCTIONS:
- Slowly cook chicken breasts in broth over medium-low heat in a covered pot until cooked through.
- Don’t boil them to death or they’ll turn out hard and rubbery.
- Remove chicken and allow to cool then shred with two forks or dice into bite-sized pieces; cover and set aside.
- Measure out two cups of chicken stock and set aside.
- Meanwhile, sauté celery and onion in butter until onion is translucent.
- Combine reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper and garlic and stir well.
- In a large mixing bowl combine cornbread, chicken, sautéed veggies (with butter), chicken stock mixture and boiled eggs and mix well.
- Spoon mixture into a greased baking dish and cook, uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from oven and let rest 15-20 minutes before serving.
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!