Sunday, September 25, 2011

Chicken and Dressing Casserole


Here's an easy recipe for Sunday dinner. All the flavor, without all the work.It's also a great use for leftover rotisserie chicken or that Thanksgiving turkey.

Chicken and Dressing Casserole

1 package (14 ounces) seasoned stuffing cubes
2 1/2 cup chicken broth
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
4 eggs, beaten
1 teaspoon poultry seasoning
1/4 tsp rubbed sage
3 cups cubed cooked chicken


In a large bowl, comvine stuffing cubes and broth; stir until broth is absorbed. In a large skillet, saute celery and onion in butter until tender.
Reove from the heat, stir in the soup, eggs, poultry seasoning and sage. Add to stuffing mixture. stir to comine. Fold in chicken. Transfer to a greased 9x13 inch dish and bake at 350 degrees for 45-50 minutes or until a meat thermometer reads 160 degrees.

2 comments:

Pat said...

I think I'll try this tomorrow with some leftover chicken I just took off the bone. It measured just about 3 cups. Thanks, Robin.

Down On The Farm said...

Thanks Pat. Please let me know how it turns out and if you liked it !