Print Options

Back to Chicken and Dressing Dish >

Include these items:

Select reviews >

Taste of Home Logo

Chicken and Dressing Dish

 Chicken and Dressing Dish
I've always enjoyed trying new recipes, and now that our children are grown, I have more time to do just that!
8 ServingsPrep: 15 min. + standing Bake: 55 min.

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

Directions

  • 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.
  • 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.
  • Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes

2 of 2

Chicken and Dressing Dish (continued)

Directions (continued)

  • longer or until a thermometer reads 160°. Yield: 8 servings.
Nutritional Facts:Diabetic Exchanges: One serving (prepared with margarine, low-sodium broth, egg substitute and reduce-fat soup and without added salt) equals 2-1/2 starch, 2 lean meat, 1-1/2 fat, 1 vegetable; also, 390 calories, 572 mg sodium, 48 mg cholesterol 41 gm carbohydrate, 26 gm protein, 13 gm fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.