Chicken and Dressing Casserole
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chicken breast halves, skinless and boneless
cream of chicken soup
cream of celery soup
skillet of corn bread that has been cooked. (no sugar)
salt and restaurant black pepper to taste
hard boiled eggs, chopped
Cook chicken in water until done. Remove and shred when cool.
Saute onions and celery in butter until tender.
Crumble cornbread and biscuits in a large bowl. Add chicken, chopped eggs, vegetables, soups and seasonings. Mix all ingredients well.
Spray a 9 x 11 casserole dish and place all ingredients that have been mixed into the dish. Put small pats of butter on top. Bake at 350 for 35 minutes.
This is wonderful served with mashed potatoes and green beans. I also purchase chicken or turkey gravy and serve on top.
Last Updated: Sat, Aug 10, 2013