MY CHICKEN AND DRESSING (like stuffing)

Rose Dailey

By
@daileysbaby

I make this quite often for our family get togethers. We don't 'stuff a bird', we have dressing on the side.


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Comments:

Serves:

about 20

Method:

Bake

Ingredients

1 large
whole chicken, boiled and deboned (save the broth)
1
(9x13) pan of cooked cornbread
1 1/2 c
chopped onions
1 c
green bell peppers, chopped
1 c
celery, chopped
1 clove
garlic, chopped
2 tsp
rubbed sage
1 tsp
salt
1 tsp
garlic powder
1 tsp
black pepper
1 can(s)
(10.5 oz.) condensed cream of chicken soup
1 can(s)
(10.5 oz.) condensed cream of celery soup
1 can(s)
(10.5 oz.) condensed cream of mushroom soup
6
eggs, beaten
1 can(s)
(12 oz.) evaporated milk
3/4 c
butter, melted

Directions Step-By-Step

1
After boiling the chicken and deboning it, shred it into small pieces. Put the onions, bell peppers, celery, and garlic into the left over chicken broth and boil for 10 minutes. Remove from broth, but save broth.
2
Crumble the cornbread into a large bowl. Add the boiled vegetables, and all of the remaining
ingredients. Blend everything well. You can add some of the chicken broth a little at a time until it is the right consistency (like the consistency of cooked oatmeal.) Stir in the chicken pieces.
3
Pour into a large roasting pan and bake in a 325 deg. oven until done (about 45 minutes.)
4
NOTE: ***This is very good, too, if you leave the chicken out, and use canned chicken broth.***

About this Recipe

Main Ingredient: Bread
Regional Style: American