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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Granny's Chicken Dressing Recipe

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This recipe for Granny's Chicken Dressing is from South Carolina Office of Rural Health 20th Anniversary 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:  
6 Large boneless chicken breasts
2 - 11” Round pans of Lilly cornbread
6 Cold biscuits
1 Large can Campbell’s Cream of Chicken Soup
8 Large eggs
2 Medium onions
1 lb Blue Bonnet margarine
Black Pepper and Sage to taste
Directions:
Directions:
Boil chicken breasts until tender, remove from broth, let cool then shred.
Crumble cornbread and biscuits in extra large bowl. Cut margarine into pieces and evenly place on top of crumbled bread. Add cream of chicken soup and pour hot broth over mixture. Mix with potato masher, if too thick add canned chicken broth and whole milk to thin. Add black pepper and sage to taste. Chop onions very fine. Add onions along with beaten eggs and 1 cup of milk.
Add shredded chicken, mix thoroughly and pour into large baking pan.
Back in oven at 400 for about 1 hour. Makes approximately 20 servings.

 

 

 

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