Chicken and Dressing
Comfort food casserole with chicken and southern-style cornbread dressing (See my notes as to how we modify this for two)
Ingredients
Instructions
  1. ORIGINAL RECIPE: Put broth in large pan; add onion and celery; cook until tender. Add undiluted soups, heat through.
  2. Add cornbread crumbs and mix well. Season with salt and pepper. (See Notes or video for what I do differently)
  3. Pour half of mixture into a greased deep 3 quart casserole or pan. Add chicken and top with rest of dressing.
  4. Bake at 350 degrees for 50 minutes.
Recipe Notes

Stacy’s Notes:

  • I use 2 bone-in or large boneless chicken breasts rather than a whole chicken for the two of us. I just poach (or gently simmer until done) them in a mixture of broth with a lot of seasonings (and I reserve one cup of this broth to incorporate into the dressing mixture, rather than opening a new can of chicken broth).
  • Since I don’t like celery, I omit it for us. I add more onion, usually about 3/4-1 cup.
  • I never have chicken with rice soup on hand, so I have not ever used that. I always sub with a can of cream of mushroom.
  • I don’t go to the trouble of making cornbread just for this dish. Whenever we have cornbread, I just crumble what’s left in a big ziploc and keep in the freezer. Once I get 4 cups, then I make this casserole!
  • Tim always requests that we have cranberry sauce with this casserole, as the dressing reminds him of Thanksgiving 🙂