Chicken and Dressing Casserole



cornbread (about 4 Cups crumbled)

4 large chicken breast, cooked and cubed

1 10.5 Ounces. can cream of mushroom soup

1/2 tsps. poultry seasoning (optional)

4 eggs, boiled and chopped

1 small onion, chopped

1/2 tsps. black pepper

1 stalk celery, diced

2 Cups chicken broth

2 Tbsps. melted butter

1/4 tsps. salt

Combine all ingredients in a bowl and pour into a 9X13, lightly greased casserole dish. Bake at 350ºF for 40-50 mins or until set.


1/2 Cup unsalted butter

1/2 Cup all purpose flour

1 quart chicken stock

1/3 Cup heavy cream

1/4 tsp. salt

1/2 tsp. black pepper

pinch of cayenne pepper


Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 mins. Gradually whisk in chiicken stock. Reduce heat to low and coook and stir until thick enough to coat the back of a spoon, 4-6 mins. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.

Serve the casserole wiith gravy over the top and a big siide of mashed potatoes.