Chicken & Dressing Casserole

Chicken & Dressing Casserole

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Nancy Campbell


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


★★★★★ 3 votes


  • 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
  • 4 Tbsp
    poultry seasoning

  • 1/2 lb
    cooked chicken, shredded, or chunked
  • 1
  • 3 Tbsp
  • 3 c
    chicken broth
  • 1/2 c
  • ·
    saalt & pepper to taste

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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About Chicken & Dressing Casserole

Course/Dish: Chicken Casseroles

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