Sunday Chicken and Dressing Casserole
- Ready In:
- 1hr 20mins
- 1⁄2 cup butter
- 1⁄2 cup chopped onion
- 1 cup chopped celery
- 1 cup chicken broth
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 1/2 ounce) can chicken and rice soup
- 4 cups cornbread, crumbled up
- salt and pepper
- 4 cups chopped cooked chicken
- Saute onions and celery in butter.
- Mix together the broth and soups. Heat and pour over cornbread.
- Add onions and celery and mix well.
- Season with salt and pepper to taste.
- Pour 1/2 dressing mixture in 3-quart casserole dish.
- Top with chopped chicken.
- Pour on rest of dressing.
- Bake at 350 degrees for 50-60 minutes.
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Once again, this is my review of a recipe not quite followed. :-) First of all, I thought I was opening a container of chicken broth - it was BEEF broth! But I did use Cream of Chicken soup (just one can as I was cutting recipe in half) and it was good! Then I used Stove Top and added some chopped up onion. I made the stuffing a little more 'wet' than I would usually, put it all together and baked for 1 hour. Got high reviews from both dh and dd. Served with broccoli and cheese sauce. Yum!
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