Coding the Future

Southern Chicken And Dressing Casserole Handi Foil

southern Chicken And Dressing Casserole Handi Foil
southern Chicken And Dressing Casserole Handi Foil

Southern Chicken And Dressing Casserole Handi Foil Preheat oven to 350 degrees. prepare a 9x13 baking dish with nonstick cooking spray. 2. in a large skillet over medium high heat, place the butter to melt. add the celery and onion and cook, stirring often, until softened. 3. to the skillet, add the chicken stock, cream of chicken soup, salt, poultry seasoning, ground sage, pepper, and garlic. Finely crumble up cornbread and stale bread. add salt, pepper and poultry seasoning. mix together well. toss together with shredded chicken. add eggs. mix well with fork or hands. mix in butter and 1.5 cups broth with hands or fork. spoon cornbread dressing into a greased 9×13 pan or 5 quart casserole dish.

southern Chicken And Dressing Casserole Handi Foil
southern Chicken And Dressing Casserole Handi Foil

Southern Chicken And Dressing Casserole Handi Foil Remove chicken from pot to cool, reserving 2 cups of broth. preheat oven to 350 degrees. combine 2 cups reserved broth, cream of chicken soup (do not prepare first) and poultry seasoning then whisk until smooth; set aside. sauté celery and onion in butter for 5 minutes then add to a large mixing bowl. Add the crumbled corn bread, stuffing mix, chicken, diced boiled eggs and sauted vegetables. stir to combine. spoon the mixture into a large greased baking dish and bake uncovered for 350 degrees for 45 minutes or until the top is nice and brown. remove from the oven and allow to rest for 15 to 20 minutes before serving. Grease a 9×13 inch baking pan or a 5 quart casserole dish. spoon the cornbread dressing into the prepared dish. pour the remaining chicken broth evenly over the top. cover the dish with foil or a lid and bake for 25 minutes. then, uncover and bake for an additional 20 minutes, or until the top is nicely browned and the edges are bubbling. Instructions. melt 4 tablespoons of butter in a large skillet over medium heat. add onion and celery and cook until softened, about 5 minutes. set aside. place chicken breasts in a greased 6 quart or larger slow cooker. sprinkle with 1 2 teaspoon seasoned salt and 1 4 teaspoon pepper. in a large bowl, stir together condensed cream of chicken.

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