Ready in 45 minutes
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."
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.
Seraphina1 2y agoI must have done something wrong because it was so wet the consistency was not good for me. The taste combination however was good.
ronda.anderson 3y ago
DaddyBlues 3y agoVery Delicious! A true Southern comfort food casserole very much like the dressing Mama made. The only thing I changed was to replace the two cans of chicken broth with our home-made chicken stock. We served it with our scalloped cranberries, baked yams and Creole roast pork. Thank you for such a delicious recipe.
plazalife 4y agoWonderful 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.
dakotarussell 4y agoGood flavor. I pulled out about a third of the liquid before adding the crumb mixture (which I turned into a delicious gravy), but the final product was still a bit moist for my liking. I'd advise adding your soups to the existing broth, then crumb mixture, then additional broth/water as needed. Keep in mind it'll dry out a bit in the oven, but not too much.
michellsunshine 5y agoI have made the same recipe for 17 yrs now. My sister gave it to mgr when I got married and moved away wit my husband whom was in the military. We love this recipe.
rhammond1974 5y agoWatery and bland would never consider even trying it again. All went straight to trash
Fashionmommie 5y agoQuite tasty even as leftovers. Need to come up with a gravy to have and then it would be eating at my like my favorite Memphis soul food restaurant.
chefhoward76 6y agoMade an admirable addition to our holiday table and deserving of praise. My mother-in-law's family is from Chattanooga Tennessee. She couldn't figure out how I could come up with an authentic Southern recipe from her childhood. This is the first time that I have ever been responsible for putting a smile on her face! Kudos to you sgrishka and your Grandma's wonderful recipe.
michelle4298 6y agoFor years I tried to figure out how to make my grandmother's chicken casserole.This recipe is very similar to her's.Every time I make it it is never any left.I highly recommend this especially at Thanksgiving.