chicken & dressing casserole

★★★★★ 3 Reviews
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By Nancy Campbell
from Talladega, AL

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

★★★★★ 3 Reviews

Ingredients For chicken & dressing casserole

  • 6 c
    cornbread, crumbled
  • 1/2 stick
    margarine, melted
  • 3 c
    chicken, cooked & chopped
  • 6 slice
    loaf bread, broken
  • 1 md
    onion, chopped
  • 1 c
    celery, chopped
  • 6
    eggs, beaten slightly
  • 1 can
    chicken soup, undiluted
  • 1 can
    cream of celery, undiluted
  • 3 can
    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
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How To Make chicken & dressing casserole

  • 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.

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