Chicken and Dressing Casserole II

Chicken and Dressing Casserole II
Serves 4
  • 1 pound skinless, boneless chicken breast--boiled, shredded[keep 3 cups of the water to make broth]
  • 1 tsp celery salt
  • 2 tb butter
  • 3 tsp chicken bouillon
  • 1 cup milk
  • 1 TB rubbed sage, or Poultry seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 of  14 oz package seasoned Pepperidge Farm cornbread stuffing mix

  1. Place chicken in a large saucepan fill with enough water to cover chicken. Bring to a boil; boil for 40 minutes. Remove chicken from pan, reserving broth
  2. Run cold water over chicken to help cool. Set aside.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Shred chicken.
  5. To 3 cups of reserved broth add all spices, bouillon, butter, and milk. 
  6. Add 1.5 cups stuffing and stir until well blended, then add shredded chicken, combine well.
  7. Pour mixture into greased 8X8 casserole dish or 9" pie plate. Top with thin layer dried stuffing crumbs and bake, uncovered, for 30-35 minutes until bubbly and stuffing is lightly browned.

**Just FYI: Most "Cream of" soups are nothing more than bouillon, water, and flour. It's fast and easy to make. Save your money and make your own for healthier, more flavorful dishes.**

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Why do I do this blog?

Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.
If you're looking for something new and tasty to try for dinner, take a look around, and for goodness sake if you like something or even go so far as to make a dish I have posted here—Please leave a comment and let me know how you liked it or any suggestions you might have!

Contact Me

feel free to email me