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Tender chicken, flavorful dressing, and a creamy sauce come together in one mouth-watering casserole in this traditional comfort meal known as Chicken Dressing Casserole. At celebrations and family get-togethers, this dish takes center stage since it has been handed down over the years. This meal celebrates the comforting tastes that unite people and pays tribute to classic southern cookery, which has its roots in the American South.
A wide range of sides may be served with this Chicken Dressing Casserole. As an energizing side dish, try a crisp green salad dressed in a zesty vinaigrette. In contrast to the rich casserole, roasted veggies like carrots or brussels sprouts make a delicious side dish. Creamy mashed potatoes and buttery cornbread are great options for those who want something a little more decadent. The casserole’s flavors will shine through with whichever side dishes you serve it with.
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Casserole with Chicken Dressing:
Dressing chicken with cassorole
What you need:
Three pounds of skinless, boneless breast of chicken
Cream of celery soup in a can, measuring 10.5 ounces
1 can (10.5 oz) of chicken soup condensed
half a gallon of milk
Seasoned cornbread stuffing mix, one 6-oz box
1 and 3/4 cups of meat broth
Bonus features: 2 stalks of chopped celery and 1/2 cup of sliced onion
Instructions:
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The first step is to boil some water in a big pot with a little salt and some skinless, boneless chicken breasts. After the water boils, add the chicken and simmer for another 30 minutes, or until done. While the chicken is cooking, remove it from the pan and put aside the cooking liquid.
2. Evenly divide the cooked chicken, cut into bite-sized pieces, onto a 9×13-inch baking dish.
3. Set oven temperature to 350 degrees Fahrenheit, or 175 degrees Celsius.
4. Mix together the condensed chicken and celery soups in a medium-sized basin.
5. Take out 10 and a half fluid ounces of milk using one of the empty soup cans. Blend the condensed soups and milk together. After placing the chicken in the baking dish, thoroughly coat it with this mixture.
6. Toss the seasoned cornbread stuffing with the chicken liquid in a separate small dish until it’s well wet.
7. If you’re using it, combine the stuffing and broth with the chopped celery and finely sliced onion. Mix everything together well.
Eighth, evenly distribute the stuffing mixture over the chicken and soup in the baking dish.
9. Bake, uncovered, for 45 minutes in a preheated oven, or until casserole is hot all the way through and top is golden brown.
10. Take the dish out of the oven and let it cool for a little before you serve it.
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