Chicken and Dressing Casserole II


Chicken and Dressing Casserole II
Ingredients
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

Directions
  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.**