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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Granny's Chicken Poulet Recipe

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This recipe for Granny's Chicken Poulet is from Charlee's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pans of Cornbread
1 pkg. Pepperidge Farm Stuffing Mix (Herb Seasoned Blue Box)
2 sticks of butter
2 large onions
1 stalk of celery, chopped and diced finely
Poultry seasoning
Pepper
Salt
Onion Powder
Garlic Powder
2 box (32 oz each) Chicken Broth (low sodium)
1 can Cream of Chicken
1 can Cheddar Cheese soup
Directions:
Directions:
Cook two pans of cornbread using Nana's cornbread recipe. When the cornbread is finished and cooled, crumble in a large bowl.

In a large skillet, add one stick of butter and melt. Add in onions, celery, and poultry seasoning (a generous amount) and cook until onions and celery are translucent. When the mixture is completed, add in the second stick of butter and melt.

While the onions and celery are cooking, add the Pepperidge farm stuffing to the crumbled cornbread.

Next, add the butter, onion and celery mixture to the dry mixture and blend. Add chicken broth slowly (about half the box at a time) until you have a moist mixture. The texture will feel tacky.

Place mixture into a 9x11 or 9x13 baking dish. Dump one can of cream of chicken and one can of cheddar cheese soup and mix on top of dressing mixture. Bake at 350 degrees for 30-45 minutes.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
2-4 hours

 

 

 

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