Chicken & Dressing Casserole

Name: Chicken & Dressing Casserole
Yield: 0
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

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By Nancy Campbell
@FamilyCookingFun

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

Rating:

★★★★★ 3 votes5

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
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How to Make Chicken & Dressing Casserole

Step-by-Step

Saute celery and onion in margarine.
Mix with all other ingredients in large bowl.
Pour in a 9x13 in casserole dish. Bake at 375 degrees until lightly brown, about 40 min. Serve with hot giblet gravy.
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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About Chicken & Dressing Casserole

Course/Dish: Chicken Casseroles

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