Chicken & Dressing Casserole Recipe

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Chicken & Dressing Casserole

Nancy Campbell

By
@FamilyCookingFun

From Alabama Living. Adjust sage and poultry seasoning for less seasoned flavor.


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Rating:

Ingredients

6 c
cornbread, crumbled
1/2 stick
margarine, melted
3 c
chicken, cooked & chopped
6 slice
loaf bread, broken
1 medium
onion, chopped
1 c
celery, chopped
6
eggs, beaten slightly
1 can(s)
chicken soup, undiluted
1 can(s)
cream of celery, undiluted
3 can(s)
chicken broth (10 3/4 oz)
salt & pepper to taste
1 Tbsp
sage
4 Tbsp
poultry seasoning

GIBLET GRAVY

1/2 lb
cooked chicken, shredded, or chunked
1
egg
3 Tbsp
flour
3 c
chicken broth
1/2 c
milk
saalt & pepper to taste

Directions Step-By-Step

1
Saute celery and onion in margarine.
2
Mix with all other ingredients in large bowl.
3
Pour in a 9x13 in casserole dish. Bake at 375 degrees until lightly brown, about 40 min. Serve with hot giblet gravy.
4
Giblet gravy: Combine chicken pieces in broth and bring to boil. In small bowl, beat together raw egg, flour and milk with wire whisk. When well beaten, pour slowing into boiling broth. Let cook, stirring carefully, until well combined. If too thick, add more broth. Serve over dressing.

About this Recipe

Course/Dish: Chicken, Casseroles