Grandma's Chicken and Dressing Casserole
This is a very good casserole! It makes a wonderful warming and filling meal."Wonderful recipe!! This was my first attempt at chicken and dressing and I was very impressed, as was my family. This will become a regular! I made the cornbread and boiled the eggs ahead of time. Chopping the ingredients was the most time consuming but well worth it. As others have stated, I added the canned soups to the canned broth, then added my reserve broth to my liking and it was perfect." - plazalife
Yield: 8 Ready in 45 minutes
202 people trying soon
|6 chicken breasts; (or one 3 lb. broiler or fryer, cut up)|
|1 stalkcelery,; halved|
|1 smallonion,; halved|
|Salt; to taste|
|1 largeskillet cornbread; (your favorite recipe)|
|1 sleevesaltine crackers,; crushed|
|8 hard-boiled eggs,; chopped|
|1 stickbutter; (4 ounces)|
|1 bell pepper,; finely chopped|
|1 mediumonion,; finely chopped|
|2 stalkscelery,; finely chopped|
|1 to 2 teaspoonsSage|
|salt and pepper; to taste|
|2 14-oz canschicken broth; (low sodium)|
|2 10-oz canscream of chicken soup,; diluted with 2 cans water|
Grandma's Chicken and Dressing Casserole Preparation
Combine chicken, celery stalk and small onion with enough water to cover in a large Dutch oven or heavy pot. Add salt. Bring to a boil over medium-high heat; reduce heat, and simmer about 1 hour or until tender. Transfer chicken to a large bowl and cool briefly; Strain and reserve broth. Remove skin and bones from chicken and cut into bite-sized pieces.
Saute chopped bell pepper, onion and celery in butter until translucent and tender.
Crumble cornbread in a large bowl; add crackers, eggs and sauted vegetables. Add sage and season with salt and pepper to taste.
To reserved broth, add canned chicken broth and diluted soup; mix well. Combine liquid, cornbread mix, and chopped chicken; mix well.
Pour into a large, lightly greased, casserole or baking dish and bake in 400 degree oven until set and golden brown, about 35-45 minutes.
Makes about six to eight servings.
If desired, one or both cans of cream of chicken soup can be replaced with your favorite canned cream soup, e.g., cream of mushroom, cream of celery, or cream of onion soup.
The casserole can also be topped with one cup of your favorite shredded cheese during the last 5 minutes of baking if desired.
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