An easy dinner idea that’s been loved and enjoyed by many families for a generation. Serve this Chicken and Dressing Casserole with a big side of mashed potatoes and some steamed green beans for one hearty, fulfilling meal that’s hands down creamy, and delicious.
Ingredients
cornbread (about 4 cups crumbled)
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4 large chicken breast, cooked and cubed
1 10.5 oz. can cream of mushroom soup
1/2 teaspoon of poultry seasoning (optional)
4 eggs, boiled and chopped
1 small onion, chopped
1/2 teaspoon of black pepper
1 stalk celery, diced
2 cups of chicken broth
2 tablespoon of melted butter
1/4 teaspoon of salt
For the Gravy
1/2 cup of unsalted butter
1/2 cup of all-purpose flour
1-quart chicken stock
1/3 cup of heavy cream
1/4 teaspoon of salt
1/2 teaspoon of black pepper
pinch of cayenne pepper
How to make Chicken and Dressing Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees. And light grease a 9 x 13-inch casserole dish.
Step 2: In a large bowl, combine the cornbread, cooked and cubed chicken breasts, cream of mushroom, poultry seasoning, boiled and chopped eggs, onion, black pepper, celery, chicken broth, melted butter, and salt. Mix until incorporated.
Step 3: Pour the mixture into the greased casserole dish. Place inside the preheated oven and bake for40 to 50 minutes until set.
To make the Gravy
Step 4: Meanwhile, melt the butter in a saucepan over medium heat. Then, whisk in the flour and continue to cook for another 2 minutes.
Step 5: Slowly whisk in the chicken stock and adjust the heat to low.
Step 6: Continue to cook and stir for 4 to 6 minutes until the gravy is thick enough to coat the back of a spoon. Then, stir in the heavy cream, season with salt and pepper, and stir in the cayenne pepper.
Step 7: When the casserole is done remove from the oven. Pour the gravy over the casserole. Serve with a big side of mashed potatoes. Enjoy!
Ingredients
- cornbread (about 4 cups crumbled)
- 4 large chicken breast, cooked and cubed
- 1 10.5 oz. can cream of mushroom soup
- 1/2 teaspoon of poultry seasoning (optional)
- 4 eggs, boiled and chopped
- 1 small onion, chopped
- 1/2 teaspoon of black pepper
- 1 stalk celery, diced
- 2 cups of chicken broth
- 2 tablespoon of melted butter
- 1/4 teaspoon of salt
- For the Gravy
- 1/2 cup of unsalted butter
- 1/2 cup of all-purpose flour
- 1-quart chicken stock
- 1/3 cup of heavy cream
- 1/4 teaspoon of salt
- 1/2 teaspoon of black pepper
- pinch of cayenne pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. And light grease a 9 x 13-inch casserole dish.
Step 2: In a large bowl, combine the cornbread, cooked and cubed chicken breasts, cream of mushroom, poultry seasoning, boiled and chopped eggs, onion, black pepper, celery, chicken broth, melted butter, and salt. Mix until incorporated.
Step 3: Pour the mixture into the greased casserole dish. Place inside the preheated oven and bake for40 to 50 minutes until set.
To make the Gravy
Step 4: Meanwhile, melt the butter in a saucepan over medium heat. Then, whisk in the flour and continue to cook for another 2 minutes.
Step 5: Slowly whisk in the chicken stock and adjust the heat to low.
Step 6: Continue to cook and stir for 4 to 6 minutes until the gravy is thick enough to coat the back of a spoon. Then, stir in the heavy cream, season with salt and pepper, and stir in the cayenne pepper.
Step 7: When the casserole is done remove from the oven. Pour the gravy over the casserole. Serve with a big side of mashed potatoes. Enjoy!
