Chicken & Dressing Casserole

INGREDIENTS

FOR THE CHICKEN

  • 4 chicken thighs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 4 cups water
  • 2 stalks celery
  • 2 garlic cloves

FOR DRESSING

  • 1 pan skillet cornbread
  • 12 ounce package herb seasoned classic stuffing
  • 1/2 cup butter
  • 1 cup diced celery
  • 1 large onion, diced
  • 1 cup heavy cream
  • 3-4 cups chicken broth
  • 2 eggs, beaten
  • 1 tablespoon plus 2 teaspoons ground sage
  • 1 tablespoon plus 2 teaspoons granulated garlic
  • 1 tablespoon chopped rosemary
  • 1 tablespoon ground pepper
  • 2 teaspoons kosher salt
  • non stick cooking spray

INSTRUCTIONS

  1. Season chicken thighs with salt and pepper and add to a deep skillet or heavy pan with olive oil. Cook on both sides until browned, about 8- 10 minutes.
  2. Add water, celery and garlic cloves and bring to a boil.
  3. Lower to simmer, cover and cook for 20 minutes.
  4. Remove chicken to a plate to cool slightly. Remove skin and bones and shred or roughly chop chicken. Set broth aside.
  5. Preheat oven to 350°.
  6. Crumble baked cornbread into a large bowl, add seasoned stuffing crumbs.
  7. Add butter to a skillet and melt over medium heat. Add onions and celery, cook until softened. Stir in cream and mix well.
  8. Pour onion mixture over cornbread mixture and add chicken.
  9. Mix 2 cups of reserved broth with 2 beaten eggs, pour over dry ingredients and stir until combined.
  10. Add more broth 1/2 cup at a time until well moistened but not runny.
  11. Add garlic, sage, rosemary, salt and pepper and mix until thoroughly combined.
  12. Pour mixture into a well greased 9 x 13 baking dish, spreading evenly.
  13. Cover with foil and bake 1 hour. Remove foil and bake another 30 minutes or until top and edges are browned.
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