CHICKEN & DRESSING CASSEROLE new york times recipes





  • 1 14-ounce can of chicken broth
  • 3 celery sticks cut into small cubes
  • 1 small onion finely chopped
  • 6 tablespoons of butter
  • 1/2 cup crumbled cornbread* for 6 servings
  • 1 can of chicken cream
  • 1 teaspoon of salt
  • 1/2 teaspoon chicken seasoning (plus more to taste)
  • 3-4 chicken breasts 2 pounds.
  • 3 boiled eggs, peeled and diced (optional)
  • 1/2 teaspoon each of pepper and garlic powder.


Cook the chicken breasts in the stock gradually over low heat in a covered pan until done. Avoid boiling it to death since then it will get tough and rubbery. The chicken should be taken from the stove, allowed to cool, and then chopped into small pieces or shredded with two forks. Cover and leave out. Set aside 2 cups of the chicken broth after measuring it out.

Celery and onion should be sautéed in butter until transparent in the meantime.

2 cups of the chicken broth that was set aside should be combined with the cream of chicken soup, salt, poultry seasoning, pepper, and garlic.

Cornbread, chicken, stir-fried veggies in butter, chicken broth, and hard-boiled egg should all be combined together in a big bowl. Fill a greased baking dish with the mixture, and bake it uncovered at 350 degrees for 45 minutes, or until it is well browned. Before serving, take it out of the oven and let it sit for 15 to 20 minutes.

Thank you for following me on  Facebook , Twitter!


Leave a Reply

Your email address will not be published. Required fields are marked *