Chicken & Dressing Casserole

Chicken & Dressing Casserole
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  1. 4 cups cubed cooked chicken
  2. 2 tablespoons all-purpose flour
  3. 1/2 cup chicken broth
  4. 1/2 cup milk
  5. Salt and pepper to taste
  1. 2 celery ribs, chopped
  2. 1 small onion, finely chopped
  3. 1 tablespoon butter
  4. 1 teaspoon rubbed sage
  5. 1/2 teaspoon poultry seasoning
  6. 1/4 teaspoon salt
  7. 1/8 teaspoon pepper
  8. 2 cups unseasoned stuffing cubes, crushed
  9. 2 cups coarsely crumbled corn bread
  10. 1/2 cup chicken broth
  11. 1 egg, beaten
  1. 1/4 cup butter
  2. 6 tablespoons all-purpose flour
  3. 2 cups chicken broth
  4. 1/2 cup milk
  1. Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken.
  2. In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, corn bread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted near the center reads 160°.
  3. For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing. Yield: 8 servings.