CALORIES IN CHICKEN AND DRESSING RECIPES

Name: Grandma's Chicken and Dressing
Prep time: 30 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 deli rotisserie chicken (2 lb), skinned, boned and shredded (about 4 cups); 6 cups coarsely crumbled cornbread; 8 slices (1 oz each) firm white bread, torn; 3 1/2 cups Progresso™ chicken broth (from 32-oz carton); 2 cans (10 3/4 oz each) condensed cream of chicken soup; 1 medium onion, chopped (1/2 cup); 3 stalks celery, chopped; 4 eggs, slightly beaten; 2 teaspoons ground sage; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1/2 cup butter, cut into small pieces

GRANDMA'S CHICKEN AND DRESSING RECIPE - BETTYCROCKER.COM

Grandma's Chicken and Dressing Recipe - BettyCrocker.com image

Progresso™ chicken broth provides a simple addition to this hearty dish that’s baked using chicken, cornbread and white bread. A classic casserole recipe that’s perfect for your family dinner menu.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 12

Ingredients

1 deli rotisserie chicken (2 lb), skinned, boned and shredded (about 4 cups)
6 cups coarsely crumbled cornbread
8 slices (1 oz each) firm white bread, torn
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 medium onion, chopped (1/2 cup)
3 stalks celery, chopped
4 eggs, slightly beaten
2 teaspoons ground sage
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup butter, cut into small pieces

Steps:

Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
Bake uncovered about 45 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 500 , CarbohydrateContent 34 g, FatContent 4 , FiberContent 4 g, ProteinContent 31 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 1720 mg

CHICKEN DRESSING RECIPE | ALLRECIPES

Chicken Dressing Recipe | Allrecipes image

This recipe came from my Grandmother and is a family tradition--a great dish which is eaten instead of stuffing here in the South.

Provided by Amanda Rader

Categories Side Dish Stuffing and Dressing Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

6 cups chicken broth, divided
4 cups crumbled cornbread
5 biscuits, crumbled
½ cup margarine, melted
½ cup chopped celery
1 small onion, finely chopped
3 eggs, beaten
1 teaspoon sage
1 teaspoon black pepper

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a large saucepan, bring the chicken broth to a boil.
In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
Bake in preheated oven for 1 hour, or until set and well browned.

Nutrition Facts : Calories 485.1 calories, CarbohydrateContent 44.3 g, CholesterolContent 118.6 mg, FatContent 29.5 g, FiberContent 2.8 g, ProteinContent 10.9 g, SaturatedFatContent 5.9 g, SodiumContent 1949.6 mg, SugarContent 6.7 g

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