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.
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