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CHICKEN AND DRESSING CASSEROLE

Healthy recipes  offer you Chicken and Dressing Casserolendy, we hope you like it
4 from 3 votes
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Course: Main Course
Cuisine: American
Keyword: Chicken and Dressing Casserole
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

  • CORNBREAD (ABOUT 4 C. CRUMBLED)
  • 4 LARGE CHICKEN BREAST, COOKED AND CUBED
  • 1 10.5 OZ. CAN CREAM OF MUSHROOM SOUP
  • 1/2 TSP. POULTRY SEASONING (OPTIONAL)
  • 4 EGGS, BOILED AND CHOPPED
  • 1 SMALL ONION, CHOPPED
  • 1/2 TSP. BLACK PEPPER
  • 1 STALK CELERY, DICED
  • 2 C. CHICKEN BROTH
  • 2 T. MELTED BUTTER
  • 1/4 TSP. SALT

Instructions

  • COMBINE ALL INGREDIENTS IN A BOWL AND POUR INTO A 9 X 13, LIGHTLY GREASED CASSEROLE DISH. BAKE AT 350 DEGREES FOR 40-50 MINUTES OR UNTIL SET.
  • GRAVY:
  • 1/2 C. UNSALTED BUTTER
  • 1/2 C. ALL PURPOSE FLOUR
  • 1 QUART CHICKEN STOCK
  • 1/3 C. HEAVY CREAM
  • 1/4 TSP. SALT
  • 1/2 TSP. BLACK PEPPER
  • PINCH OF CAYENNE PEPPER
  • MELT BUTTER IN A SAUCEPAN OVER MEDIUM HEAT. WHISK IN FLOUR AND COOK FOR 2 MINUTES. GRADUALLY WHISK IN CHICKEN STOCK. REDUCE HEAT TO LOW AND COOK AND STIR UNTIL THICK ENOUGH TO COAT THE BACK OF A SPOON, 4-6 MINUTES. STIR IN HEAVY CREAM, AND SEASON WITH SALT, PEPPER, AND CAYENNE PEPPER.
  • SERVE THE CASSEROLE WITH GRAVY OVER THE TOP AND A BIG SIDE OF MASHED POTATOES.