chicken & dressing casserole
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You can substitute leftover turkey for the chicken and use up some of your holiday leftovers, freeze the recipe and enjoy in January or February! If you are using leftover turkey that is already cooked, just get your broth hot and add the turkey and onions to the broth and follow directions from there.
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yield
8 -10
prep time
30 Min
cook time
40 Min
method
Bake
Ingredients For chicken & dressing casserole
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3 lbchicken breast halves, skinless and boneless
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32 ozchicken broth
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1/2 conions, chopped
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2 1/2 ccornbread, crumbed
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2 cpepperidge farm stuffing, herb seasoned (red bag)
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1 1/4 stickbutter
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8 ozsour cream
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1 cancream of celery soup
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1 cancream of chicken soup
How To Make chicken & dressing casserole
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1Slow boil chicken and onions in chicken broth until chicken is done. Cut chicken up and return to broth.
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2Mix cornbread crumbs, stuffing mix, butter, sour cream, and soups together in large bowl. Pour chicken and broth over mixture. Mix well. Pour into a 9 x 13 casserole dish. Bake at 400 for 30-40 minutes uncovered.
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3This casserole can be made ahead and frozen. Defrost casserole in refrigerator before cooking and cook until hot and bubbly in the middle.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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