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Chicken and Dressing Dish Recipe
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Chicken and Dressing Dish Recipe

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I've always enjoyed trying new recipes, and now that our children are grown, I have more time to do just that!
TOTAL TIME: Prep: 15 min. + standing Bake: 55 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 55 min.
MAKES: 8 servings

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup butter, cubed
  • 2 cups chicken broth
  • 1-1/2 teaspoons dried thyme
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, lightly beaten or 1/2 cup egg substitute
  • 1 package (12 ounces) unseasoned stuffing cubes
  • 1/4 cup minced fresh parsley
  • 3 cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken or mushroom soup, undiluted
  • 1/3 cup water

Nutritional Facts

1 cup: 390 calories, 13g fat (0g saturated fat), 48mg cholesterol, 572mg sodium, 41g carbohydrate (0g sugars, 0g fiber), 26g protein Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

Directions

  1. In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes.
  3. Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°. Yield: 8 servings.
Originally published as Chicken and Dressing Dish in Country Chicken Cookbook 1995, p76

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Chicken and Dressing Dish

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
jmkasprak 39276
Reviewed Oct. 20, 2014

"This is a great make-ahead comfort food meal. I never add the chicken broth to the eggs and seasonings. Instead, I pour a little bit at a time into the stuffing mixture to make sure it doesn't get too wet. How much stock you need depends on the moisture in your stuffing cubes, since there are ultra dry varieties and simple cubed bread varieties. Personally, I just tear up a loaf of cheap bread."

MY REVIEW
ladyofthemanor 42311
Reviewed Jan. 5, 2012

"This dish had great flavor. It was however, very very mushy, and I left out the last one third cup water. Baked for an hour and a half to dry it out some and still was very mushy."

MY REVIEW
mommyjo01 43322
Reviewed Oct. 14, 2011

"Mine turned out soggy. Maybe I didn't bake it long enough?"

MY REVIEW
italophile 201980
Reviewed Feb. 9, 2010

"This recipe is out of sight! Comfort food at its best. I will definitely make again.... and again and again!"

MY REVIEW
lakeisha20021 45052
Reviewed Sep. 17, 2009

"My family loved this meal! It reminded us of Thanksgiving. A comfort food dish. AWESOME!!!"

MY REVIEW
lakeisha20021 73106
Reviewed Sep. 17, 2009

"My family loved this meal! It reminded us of Thanksgiving. A comfort food dish. AWESOME!!!"

MY REVIEW
lakeisha20021 45051
Reviewed Sep. 17, 2009

"My family loved this meal! It reminded us of Thanksgiving. A comfort food dish. AWESOME!!!"

MY REVIEW
swesel 43299
Reviewed Apr. 19, 2009 Edited Jun. 28, 2009

"I served this at a baby shower luncheon I hosted and it got rave reviews, with several requests for the recipe. I used cornbread stuffing cubes. It is delicious."

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