08
Apr
Add the celery and onions and cook stirring until the onions are translucent and the celery is slightly tender. Place chicken in baking dish sprayed with no-stick spray.
In a large bowl combine the onion and celery mixture with the bread cubes salt poultry seasoning pepper and sage.
Chicken and dressing recipe. Ingredients 1 2 12-pound rotisserie chicken skinned boned and shredded about 4 cups 6 cups coarsely crumbled cornbread 8 1-ounce firm white bread slices torn into pieces 2 14-ounce cans chicken broth 2 10 34-ounce cans cream of chicken soup 1 medium onion chopped 3 celery ribs. Brown chicken in skillet. Remove from heat and allow to cool a bit.
Preheat oven to 350 degrees. Prepare stuffing mix as directed on box. Stir soup into prepared stuffing.
Pull chicken apart into bite-size pieces. Mix chicken evenly into soup and stuffing mixture. Spread mixture into greased 9x11 pan.
Combine crumbled cornbread with the remaining ingredients except chicken. Add enough broth from chicken to soften the bread mixture. Place chicken on top of dressing.
Bake until brown at 350 degrees about 45 minutes to 1 hour. Southern Chicken Cornbread Dressing. Bake cornbread recipe above set aside.
Chop celery and onion 3 stalks celery and 1 large onion Sautee in saucepan until soft. Cook 1 chicken breast in water debone and chop or any other chicken piece you have. Crumble up entire cornbread into large pan.
Add 3 to 4 slices wheat bread or other bread to the mix. Press down with a large spoon to break it all up into. Place chicken in baking dish sprayed with no-stick spray.
Put cheese on top of each piece of chicken. Mix soup and water and pour over the top. Mix melted margarine with dressing and.
You could buy a rotisserie chicken from the store and pull the meat off of the bones. I was fortunate to find a package at Kroger with the meat already pulled. In a large bowl I crumble the cornbread and add the remaining ingredients.
I then mix it well and pour into my baking dish. Next add the sauteed onions and celery. Then add the cooked chicken and seasonings to the cornbread mixture.
Add the rest of the ingredients together and mix together. Pour the chicken and dressing casserole mixture into a heated oil cast iron skillet. Add the celery and onions and cook stirring until the onions are translucent and the celery is slightly tender.
In a large bowl combine the onion and celery mixture with the bread cubes salt poultry seasoning pepper and sage. Add the chicken broth until just. Remove the skin fat and bones from the chicken.
Medium dice the chicken meat and set aside. In a saute pan over medium heat. Preheat oven to 375 F.
Grease a 13 X 9 baking dish. Place the chicken in a large zip lock bag with the Italian dressing and marinate it in the fridge for 30-45 minutes. If you do not have time to.