Chicken and Dressing Casserole
2
Chicken and Dressing Casserole Ingredients 1 C Corn Meal 1 C Flour 4 tsp Baking Powder 1 tsp salt 1 egg 1 ½ C milk ½ French Loaf (Crusty) 1 Large Onion 4 Stalks Celery ½ Medium Bell Pepper 1 stick butter. 2 cans Cream of Chicken Soup ½ C Sour Cream 2 cans of Chicken Breast (or you can boil chicken/use a rotisserie chicken) 1 can chicken broth, divided 13x9 pan Preparation This is a family recipe and makes a delicious casserole! It can be doubled for larger gatherings. Preheat oven to 350 degrees. Using first 6 ingredients make corn bread. Bake at 350 degrees for 20-25 minutes or until golden brown. Allow to cool completely and then crumble corn bread in a mixing bowl. Add in diced or torn bread. Sauté onion, celery, and green pepper in butter. Add sautéed vegetables to dressing. Add ½ can of broth and seasonings to taste (sage, rosemary, thyme, salt, and a generous amount of coarse ground black pepper), and 1 egg if you prefer a tighter dressing (I don’t usually). Mix soup, sour cream, and other ½ can of broth. Layer ½ chicken, ½ soup mixture, ½ stuffing in 13x9 pan, and repeat.
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Transcript of Chicken and Dressing Casserole
Chicken and Dressing Casserole
Ingredients1 C Corn Meal1 C Flour4 tsp Baking Powder1 tsp salt1 egg1 ½ C milk½ French Loaf (Crusty)1 Large Onion4 Stalks Celery½ Medium Bell Pepper1 stick butter.2 cans Cream of Chicken Soup½ C Sour Cream2 cans of Chicken Breast (or you can boil chicken/use a rotisserie chicken)1 can chicken broth, divided13x9 pan
PreparationThis is a family recipe and makes a delicious casserole! It can be doubled for larger gatherings. Preheat oven to 350 degrees. Using first 6 ingredients make corn bread. Bake at 350 degrees for 20-25 minutes or until golden brown. Allow to cool completely and then crumble corn bread in a mixing bowl. Add in diced or torn bread. Sauté onion, celery, and green pepper in butter. Add sautéed vegetables to dressing. Add ½ can of broth and seasonings to taste (sage, rosemary, thyme, salt, and a generous amount of coarse ground black pepper), and 1 egg if you prefer a tighter dressing (I don’t usually). Mix soup, sour cream, and other ½ can of broth. Layer ½ chicken, ½ soup mixture, ½ stuffing in 13x9 pan, and repeat.
Bake at 350 degrees covered for 25 minutes and then uncovered for an additional 20 to 25 minutes. Serve and enjoy!
