Chicken & Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dressing:
4 Chicken breasts, medium boneless, boiled and shredded, divided in half
1 Skillet of cornbread (see recipe under bread category)
1 Tbsp. rubbed sage
1 Tbsp. Tony Chachere's Seasoning
⅓ Cup of dried or fresh onion, finely chopped
1 Large can Cream of Chicken soup (or 2 small cans)
Salt & Pepper to taste
Chicken broth (saved from boiled chicken) to moisten dressing
Pam or cooking spray
Giblet Gravy:
2-3 Cups chicken broth (saved from above or canned)
4 Boiled Eggs, chopped
½ Chicken, boiled/shredded (see above)
1 Cup water or milk
½ Cup flour
Salt & Pepper to taste
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Directions: |
Directions:Preheat oven to 400º F.
Cook chicken breasts by boiling in water until done. Remove to bowl to cool and shred. Save water/broth for moistening dressing and making giblet gravy.
Crumble cornbread and add ½ of the shredded chicken, sage, salt, pepper, Tony Chachere's seasoning and onion. Mix well. Then add cream of chicken soup and mix well again. Add chicken broth (saved from the boiled chicken) to moisten the dressing, as it will be too stiff. Dressing consistency should be thick enough to hold together loosely but not be runny like cake batter. Spoon dressing mixture into a large, oiled lasagna pan or tin foil baking pan. Bake in 400º oven for 45 minutes or until browned.
While dressing is baking, prepare giblet gravy. Combine the other half of the shredded chicken, boiled eggs and 2-3 cups of chicken broth in pot. Bring mixture to a boil. In a separate bowl, mix the water (or milk) and flour into a semi-thin paste and add to the boiling mixture. Stir constantly to dissolve all lumps and thicken to the consistency of gravy, as desired. Pour over dressing when ready to eat. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 hour plus cooking time |
Personal
Notes: |
Personal
Notes: This is an old family recipe which is a favorite! I usually only make this at Thanksgiving or Christmas and serve with Turkey and cranberry salad or cranberry sauce.
Keep in mind, you can make this the day before and place in refrigerator until time to cook for your meal. Or, if you only have a small group of people to cook for, you can either half the recipe or place in two smaller dishes and freeze one.
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