Chicken Dressing
- Ready In:
- 2hrs 20mins
- Ingredients:
- 13
- Yields:
-
1 baking dish
- Serves:
- 10-12
ingredients
- 2 (9 -10 inch) skillet cornbread (prepared)
- 6 -8 pieces white bread (toasted)
- 3 -4 chicken breasts (slow cooked and shredded)
- 2 cups onions, chopped
- 1 cup celery, chopped
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon thyme leaves
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 1/2 ounce) can chicken broth
- 1⁄4 cup butter (1/2 stick)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon chicken base (better than bouillon)
directions
- Preheat oven to 350 degrees.
- Cook chicken until tender enough to shred ( a couple of hours).
- Prepare cornbread.
- Saute onions and celery in a medium to large skillet until tender.
- Stir in shredded chicken, sage, and thyme. Cook 1 minute then add broth, butter, salt, and pepper. Remove from heat.
- Toast bread.
- Crumble bread and cornbread into a large mixing bowl.
- Add cream of chicken soup and chicken base.
- Add shredded chicken mixture to bowl. Combine well.
- Pat mixture into a 9X13 baking dish.
- Bake at 350 degrees 40 minutes to an hour or until browned.
- Enjoy!
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RECIPE SUBMITTED BY
<p>My name is Robin Johnson. I am 27 years old. I am married to the love of my life, Michael. We have been together 11 years now; 6 married! We have two beautiful children, Baileigh (4 years) and Hayden (2 1/2 years). I am currently a stay at home mom; the hardest, best job in the whole wide world! I love it! My family is my life. I love them more than anything in this world!!!</p>
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