CHICKEN AND DRESSING CASSEROLE – THE PERFECT WEEKNIGHT MEAL!

 

INGREDIENTS:

• Cornbread (about 4 C. crumbled)
• 4 large chicken breast, cooked and cubed
• 1 10.5 oz. can cream of mushroom soup
• 1/2 tsp. poultry seasoning (optional)
• 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

HOW TO MAKE IT :

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.
Serve the casserole with gravy over the top and a big side of mashed potatoes.

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