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Recipe : Entry # 1654
Dorris Chitwood
Recipe Title
Chicken and Dressing Casserole
Recipe Theme
Main Dishes
Joe Wheeler EMC
6 cup crumbled cornbread
½ stick melted margarine
3 cups cooked chicken, chopped
6 pieces broken loaf bread
1 medium onion, chopped
1 cup celery, chopped
6 eggs, beaten slightly
1 can chicken soup, undiluted
1 can cream of celery soup, undiluted
3 10 ¾-ounce cans chicken broth
Salt and pepper, to taste
1 tablespoon sage
4 tablespoons poultry seasoning
Giblet Gravy:
½ pound cooked chicken gizzards, chopped
½ pound cooked chicken livers, chopped
1 egg
3 tablespoons flour
3 cups chicken broth
½ cup milk
Salt and pepper, to taste
Sauté celery and onion in margarine. Mix with all the other ingredients in a large bowl. Pour in a 9x13-inch casserole dish. Bake at 375 degrees until lightly brown, about 40 minutes. (Can omit chicken and serve sliced chicken on top of dressing.) Serve with hot giblet gravy.
Giblet Gravy:
Combine livers and gizzards in chicken broth. In a small bowl, beat together raw egg, flour and milk with a wire whisk. When well beaten, pour slowly into boiling broth. Let cook, stirring carefully, until well combined. If too thick, add more broth. Serve over dressing or hot rolls.