I think this is a Paula Dean recipe just by looking at the name but I am not sure of that. I am really bad about copying down recipes but forgetting where I got them from. I intentionally waited to have this recipe until after I made cornbread for something so that I would have leftover to use. Yummy! Although in our house, John and I will just eat leftover cornbread for breakfast or a snack with some honey or jam on it. No need to worry about it going to waste. I made this in two pans and froze one of them for a future dinner.
Grandma Dean’s Chicken and Dressing
Yield: Makes 2 casseroles
- Cook time: 1 hour
- Prep time: 29 Minutes
- 1 (2 1/2-pound) rotisserie chicken, skinned, boned, and shredded (about 4 cups)
- 6 cups coarsely crumbled cornbread
- 7 (1-ounce) firm white bread slices, torn into pieces
- 2 (14-ounce) cans chicken broth
- 2 (10 3/4-ounce) cans cream of chicken soup
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 4 large eggs, lightly beaten
- 2 teaspoons ground sage
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 cup butter, softened
Combine first 11 ingredients in a large bowl. Transfer mixture to two lightly greased casserole dishes. Cover one, label and place in freezer. Dot the other evenly with butter and cover.
Bake at 350 degrees covered for 45 mins and then remove cover and bake until brown (approx. 15 mins).
Tiffany’s Notes: This is so delicious, especially with the cold weather outside. John suggested serving this with a side of sweet potatoes because it reminded us so much of the flavors of Thanksgiving. I subbed 1 can of cream of mushroom soup for the cream of chicken because that is what I had. I left out the celery and cut down the onion (just our preference). I also used a butter substitute instead of the real thing since I don’t do dairy. Next time I think I will bake it without and see how that turns out.