Chicken Dressing Casserole
By Gloria Few gfew
My Mom makes the absolute best cornbread dressing for the Holidays. She said its a timely exercise - only meant to be done when you have plenty of time to pay attention. I wanted something that took less time but still tasted as well. My Mom and I recently put this together. I tried it from a combination of her recipe, trial and error and borrowing from others. It turned out delish, took far less time and freezes well. I recommend this recipe if you have a taste for dressing but little time to spare. As I'm single, I cut the recipe in half with many leftovers for the week.
Season to taste. (Go lightly with the salt as chicken broth can be salty. I am generous with the black pepper. I like spicy foods)
In saucepan on medium heat, add can of cream of chicken to 1 1/2 cups of chicken broth. Mix well. Add the chunks of dark meat chicken from rotisserie to mixture in sauce pan. Stir to blend well. Stir constantly. When mixture is blended well, slice boiled egg directly into mixture. Continue to stir. Season to taste. I do not add any salt, only black pepper. Allow mixture to come to a boil.
Serve over dressing with cranberries. (I do not have a recipe for cranberry sauce... Please let me now if you do and share.)
Gloria Few gfew - Jul 4, 2012
I shared a photo of this recipe.
Gabby Burns gabbyburns - Jul 14, 2012
I tried this recipe and say it's Family Tested & Approved!
Gloria Few gfew - Jul 17, 2012
Thanks gabby! I'm glad you enjoyed it!
Mama Dee recipemama - Jul 18, 2014
This sounds great! Would like to try it for the holidays:)