Chicken 'n' Dressing Casserole Recipe
- 4 cups cubed cooked chicken
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup milk
- Salt and pepper to taste
- 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
- 1/4 cup butter
- 6 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1. 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.
- 2. 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°.
- 3. 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.
1 each: 367 calories, 15g fat (7g saturated fat), 112mg cholesterol, 850mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 27g protein
Reviews for Chicken 'n' Dressing Casserole
"I have made this recipe exactly as stated and I have made it with changes. If you do not have time to make the "stuffing" part of the recipe, I have found that a box of the chicken flavored stuffing works well. Mix as directed on box and then layer in your baking dish on top of the chicken. My family likes this dish and I have made it both ways."
"When making this again, will alter it by leaving out the cornbread. Other than that, is very very satisfying."
"i made this a while back and we loved it! seems like a lot of steps, but was very simple and satisfying"
"I think all sites that allow recipe reviews should be revamped. I thought the point of these was for people who actually tried the recipe.Not commentary or complaints on nutritional opinion or ingredients and cooking methods.Not on this one specifically but happens more and more.When you get people who comment like these it misleads the results. I thought the recipe was fairly good.Plenty of room for personalization. I cant believe people left the hostile and rude comments about something that was obviously an honest mistake for whoever it was that put that newsletter out. I dont know when people were supposed to be perfect. I know I am not and make mistakes."
"it was okay - Ihave another recipe very similar to this - great to make with leftovers."
"This is more complicated than it needs to be but is pretty good. Knoors makes a turkey gravy mix that is better than using broth or bouillon.Lastly, I wish there were a way to comment without having to rate the recipe -- it skews the results and can make them meaningless."
"GREAT weeknight recipe. I added chicken bouillon to the gravy and used more SEASONED stuffing to replace the corn bread. I used raw chicken which cooked nicely during the baking time. More onion and celery too."
"I have a similar recipe, except it calls for cr of mushroom or checken soup instead of broth, and adds mixed veggies. This uses leftover turkey and dressing. Yummy! Reta"
"1/2 chicken broth"
"It says 1?@ chicken broth"
"Molly, sounds good and easy..no liquid? thank you taste of home for your comment board..love your site!"
"Easier still, place chicken in greased 2-qt. baking dish. Spread undiluted condensed soup (cream of mushroom or cream of chicken), then spread prepared stuffing mix over soup.Cover and bake at 350° for 30 minutes or until bubbly."
"HI DOT ROBBINS NOV 2008 TASTE OF HOME HAS THE MOST WONDERFUL RECIPES EVER JUST DOWN HOME COOKING."