Chicken and Dressing Casserole

  

Chicken and Stuffing Casserole is a one-dish dinner that everyone loves! It's filling and delicious, and it's made with pantry staples.

 

Ingredients and Directions:

cornbread   4 C. crumbled

4 large chicken breasts, cooked and cubed

1 10.5 oz. can cream of mushroom soup

1/2 tsp. poultry seasoning

4 eggs, boiled and chopped

1 small onion, chopped

1/2 tsp. black pepper

1 stalk celery, diced

2 C. chicken broth

2 T. melted butter

1/4 tsp. salt

 

Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.

 

Gravy:

1/2 C. unsalted butter

1/2 C. all-purpose flour

1-quart chicken stock

1/3 C. heavy cream

1/4 tsp. salt

1/2 tsp. black pepper

pinch of cayenne pepper

 

In a saucepan over medium heat, melt the butter. Cook for 2 minutes after whisking in the flour.

Whisk in the chicken stock gradually. Cook, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 4-6 minutes.

Season with salt, pepper, and cayenne pepper, and stir in heavy cream.

 

Serve the casserole with gravy on top and mashed potatoes on the side.