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Chicken and Dressing Casserole

    What you need:

    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.
    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.

    WW SP per serving = 13