Chicken and Dressing Casserole

Name: Chicken and Dressing Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 to 8
Cuisine: Southern
Ingredients: 4 medium boneless skinless chicken breasts ( or you could use leftover chicken with bone and skin removed); 1 small stalk celery, coarsely chopped; 1/2 small onion, coarsely chopped; 4 to 5 slice bacon; salt and pepper to taste; paul prudhommes poultry magic seasoning, generous sprinkling; chicken dressing (recipe to follow); CHICKEN DRESSING; 1/2 to 3/4 pone of leftover cornbread; 4 to 5 slice white bread (or you can use about 1 cup of pepperidge farm stuffing in the blue bag); 1/2 stick butter; 1/2 can(s) cream of chicken soup; 1 to 2 tsp sage or to taste; 1 to 2 pinch savory; 1/2 tsp pepper; 2 1/2 c chicken broth (or you could use 2 1/2 cups water with 1 to 2 teaspoons chicken soup base); TOPPING; 1/2 can(s) cream of chicken soup; 1/2 can(s) milk

By Elaine Bovender
@Elaine55

I love recipes that use up leftovers and this is a great one that I came up with to use up leftover chicken and cornbread. It's so easy, just mix it all together and bake, serve with a veggie and rolls and you've got a great supper. I hope y'all enjoy this!

Rating:

★★★★★ 3 votes5

Comments:

8 Comments

Serves:

6 to 8

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

4 medium

boneless skinless chicken breasts ( or you could use leftover chicken with bone and skin removed)
1 small

stalk celery, coarsely chopped
1/2 small

onion, coarsely chopped
4 to 5 slice

bacon
·

salt and pepper to taste
·

paul prudhommes poultry magic seasoning, generous sprinkling
·

chicken dressing (recipe to follow)
CHICKEN DRESSING
1/2 to 3/4

pone of leftover cornbread
4 to 5 slice

white bread (or you can use about 1 cup of pepperidge farm stuffing in the blue bag)
1/2 stick

butter
1/2 can(s)

cream of chicken soup
1 to 2 tsp

sage or to taste
1 to 2 pinch

savory
1/2 tsp

pepper
2 1/2 c

chicken broth (or you could use 2 1/2 cups water with 1 to 2 teaspoons chicken soup base)
TOPPING
1/2 can(s)

cream of chicken soup
1/2 can(s)

milk
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How to Make Chicken and Dressing Casserole

Step-by-Step

Preheat oven to 375 degrees and spray a 9 X 13 casserole dish with cooking spray and set aside. Slice chicken breast and cut bacon into small pieces.
In heavy skillet, heat a small amount of olive oil. When oil is hot, add chicken, bacon, onions and celery. Sprinkle with salt and pepper and Paul Prudhommes. Saute until chicken is browned, bacon is cooked and onions are soft and transparent.
Add to chicken dressing mixture (directions to follow) and mix well. Spoon mixture into prepared casserole dish and top with topping (directions to follow). Bake for about 30 to 40 minutes or until top is browned. Serve hot with vegetables and rolls, if desired.
CHICKEN DRESSING: In a large mixing bowl, crumble cornbread and tear bread into pieces. Add remaining ingredients, except for chicken broth. Bring chicken broth to a boil and pour about half of the hot broth over the cornbread mixture. Mix well. If mixture is dry, add broth a little at a time until desired consistency is reached. You can freeze any leftover broth, if desired.
CHICKEN DRESSING TOPPING: Mix remaining 1/2 can of soup with 1/2 can milk and mix well. Pour over dressing mixture and sprinkle with black pepper, if desired.
VARIATION: I do this a lot at Thanksgiving and Christmas with my leftover turkey and dressing. Just mix your leftover turkey with your leftover dressing and top with your leftover gravy and bake the same way. My children lovlingly referred to it as, "Mess" but it's a very yummy way to use up those leftovers!