Rose Dailey


I make this quite often for our family get togethers. We don't 'stuff a bird', we have dressing on the side.


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  • 1 large
    whole chicken, boiled and deboned (save the broth)
  • 1
    (9x13) pan of cooked cornbread
  • 1 1/2 c
    chopped onions
  • 1 c
    green bell peppers, chopped
  • 1 c
    celery, chopped
  • 1 clove
    garlic, chopped
  • 2 tsp
    rubbed sage
  • 1 tsp
  • 1 tsp
    garlic powder
  • 1 tsp
    black pepper
  • 1 can(s)
    (10.5 oz.) condensed cream of chicken soup
  • 1 can(s)
    (10.5 oz.) condensed cream of celery soup
  • 1 can(s)
    (10.5 oz.) condensed cream of mushroom soup
  • 6
    eggs, beaten
  • 1 can(s)
    (12 oz.) evaporated milk
  • 3/4 c
    butter, melted

How to Make MY CHICKEN AND DRESSING (like stuffing)


  1. After boiling the chicken and deboning it, shred it into small pieces. Put the onions, bell peppers, celery, and garlic into the left over chicken broth and boil for 10 minutes. Remove from broth, but save broth.
  2. Crumble the cornbread into a large bowl. Add the boiled vegetables, and all of the remaining
    ingredients. Blend everything well. You can add some of the chicken broth a little at a time until it is the right consistency (like the consistency of cooked oatmeal.) Stir in the chicken pieces.
  3. Pour into a large roasting pan and bake in a 325 deg. oven until done (about 45 minutes.)
  4. NOTE: ***This is very good, too, if you leave the chicken out, and use canned chicken broth.***

Printable Recipe Card

About MY CHICKEN AND DRESSING (like stuffing)

Main Ingredient: Bread
Regional Style: American

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