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Southern Chicken and Dressing Casserole Recipe

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This recipe for Southern Chicken and Dressing Casserole, by , is from Spearmans Fine Foods, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Spearman Stacy
Added: Thursday, August 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 or 6 chicken breast boiled and then diced
1 Karen's Cornbread recipe
6 slices of toasted bread crumbled
3 had boiled eggs chopped
1 1/2 c chopped onion
1 c chopped celery
1/2 stick of butter
2 eggs well beaten
3 T sage or poultry seasoning
1 t each of salt and pepper

Directions:
Directions:
Boil your chicken until really tender. Remove from the broth and chop. Keep the broth.

in a large bowl crumble the cornbread and toast and stir in the chopped egg. Saute your onion and celery in the butter until tender and add to your bread mixture. Add the beaten egg, sage, salt and pepper. Stir well. Add enough of your chicken broth to make a very moist consistency. (Not like a soup.) Spray a 9x13" pan with Pam and spread a thin layer of dressing mixture in the bottom. Add the shredded or diced chicken as the next layer. Top with the remaining dressing mixture.

Personal Notes:
Personal Notes:
This is an easy way to have Thanksgiving throughout the year! Serve it with my Easy Cranberry Chutney Sauce!

 

 

 

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