Chicken 'n' Dressing Casserole
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This casserole is a real favorite in our area and in my family, too. It’s a great way to use leftover chicken or turkey, and so easy that even beginner cooks will have success making it.
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 1 hour Bake: 35 min.
Ingredients:
- 4 cups cubed cooked chicken
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup milk
- Salt and pepper to taste
- DRESSING:
- 2 celery ribs, chopped
- 1 small onion, finely chopped
- 1 tablespoon butter
- 1 teaspoon rubbed sage
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups unseasoned stuffing cubes, crushed
- 2 cups coarsely crumbled corn bread
- 1/2 cup chicken broth
- 1 egg, beaten
- GRAVY:
- 1/4 cup butter
- 6 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
Directions:
Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken.
In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, corn bread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted near the center reads 160°.
For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing. Yield: 8 servings.