CHICKEN AND STUFFING CASSEROLE FROM SCRATCH RECIPES

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CHICKEN AND DRESSING CASSEROLE - FOOD STORAGE MOMS



Chicken and Dressing Casserole - Food Storage Moms image

Provided by Linda Loosli

Categories     Main Course

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 13

3-4 chicken breasts or leftover turkey, shredded
2 cups chicken broth
3 stalks celery, finely diced
1 small onion, diced
6 tablespoons butter
2 cups herb-seasoned classic stuffing mix
5 cups crumbled cornbread
1 can cream of chicken soup
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground sage
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray. In a large skillet over medium-high heat, place the butter to melt. Add the celery and onion and cook, stirring often, until softened. To the skillet, add the chicken stock, cream of chicken soup, salt, poultry seasoning, ground sage, pepper, and garlic. Stir to combine and remove the skillet from heat. Place the stuffing mix, cornbread, chicken, and the liquid mixture in a large bowl. Gently fold the mixture together until the cornbread is moist. Transfer the mix to the prepared baking dish. Bake for 45 minutes or until the edges are browned and crunchy but the middle is cooked through.

CHICKEN AND DRESSING CASSEROLE - FOOD STORAGE MOMS



Chicken and Dressing Casserole - Food Storage Moms image

Provided by Linda Loosli

Categories     Main Course

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 13

3-4 chicken breasts or leftover turkey, shredded
2 cups chicken broth
3 stalks celery, finely diced
1 small onion, diced
6 tablespoons butter
2 cups herb-seasoned classic stuffing mix
5 cups crumbled cornbread
1 can cream of chicken soup
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground sage
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray. In a large skillet over medium-high heat, place the butter to melt. Add the celery and onion and cook, stirring often, until softened. To the skillet, add the chicken stock, cream of chicken soup, salt, poultry seasoning, ground sage, pepper, and garlic. Stir to combine and remove the skillet from heat. Place the stuffing mix, cornbread, chicken, and the liquid mixture in a large bowl. Gently fold the mixture together until the cornbread is moist. Transfer the mix to the prepared baking dish. Bake for 45 minutes or until the edges are browned and crunchy but the middle is cooked through.

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