Chicken & Dressing Casserole

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By Nancy Campbell
@FamilyCookingFun

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

Rating:

★★★★★ 3 votes

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
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

Step-By-Step

1Saute celery and onion in margarine.

2Mix with all other ingredients in large bowl.

3Pour in a 9x13 in casserole dish. Bake at 375 degrees until lightly brown, about 40 min. Serve with hot giblet gravy.

4Giblet 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.

See Recipe Card