Chicken ‘n’ Dressing Casserole
TOTAL TIME: Prep: 1 hour Bake: 35 min.
YIELD: 8 servings.
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.
Ingredients
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4 cups cubed cooked chicken
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2 tablespoons all-purpose flour
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1/2 cup chicken broth
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1/2 cup milk
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Salt and pepper to taste
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DRESSING:
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2 celery ribs, chopped
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1 small onion, finely chopped
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1 tablespoon butter
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1 teaspoon rubbed sage
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1/2 teaspoon poultry seasoning
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1/4 teaspoon salt
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1/8 teaspoon pepper
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2 cups unseasoned stuffing cubes, crushed
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2 cups coarsely crumbled cornbread
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1/2 cup chicken broth
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1 egg, beaten
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GRAVY:
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1/4 cup butter
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6 tablespoons all-purpose flour
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2 cups chicken broth
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1/2 cup milk
Directions
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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.
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2.
In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, cornbread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted in the center reads 160°.
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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.
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4.
Nutrition Facts
1 each: 367 calories, 15g fat (7g saturated fat), 112mg cholesterol, 850mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 27g protein.
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