Chicken N Corn Bread Dressing Recipes

CHICKEN AND DRESSING DISH

Steps:

• In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat. , Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes. , Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

GRANDMA'S CHICKEN AND DRESSING

Steps:

• Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
• Bake uncovered about 45 minutes or until bubbly and golden brown.

CHICKEN DRESSING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large saucepan, bring the chicken broth to a boil.
• In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
• Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
• To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
• Bake in preheated oven for 1 hour, or until set and well browned.

SOUTHERN CHICKEN-CORNBREAD CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
• Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
• Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

CHICKEN CORNBREAD DRESSING

Steps:

• Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl., In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the cornbread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.) , Transfer to greased 13x9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°.

CHICKEN AND CORNBREAD DRESSING

Steps:

• Preheat oven to 350 degrees F. Butter a 9 x 13 inch oblong baking dish and set aside.
• In a large bowl, combine the cornbread and bread.
• In a separate skillet, sauté veggies in butter and add seasonings; let cool. Add to cornbread mix. Add 4 cups of the broth and let stand 5 minutes. Add the beaten eggs; gently toss.
• Spoon half of the dressing in the prepared baking dish, top with the shredded chicken and top with the remaining dressing; spread out, but do not pack down.
• Dot the top with slices of butter, and bake uncovered, for about 40-45 minutes, or until light golden brown on top. Cook longer for a crunchy consistency on top. Let rest 5 to 10 minutes before serving.
• For the gravy, heat the fat in a cast iron skillet over medium high heat. Stir in flour, cooking and stirring with a wooden spoon until fully incorporated. Continue cooking, stirring constantly until mixture turns a very light brown color.
• Turn heat to medium and slowly begin adding in at least half of the stock, stirring constantly until fully incorporated, adding more stock as needed to reach the desired consistency.
• Taste, season with salt and pepper as desired. Drizzle over individual servings of the chicken and dressing.

CHICKEN & DRESSING CASSEROLE

Steps:

• Slowly cook chicken breasts in broth over medium-low heat in a covered pot until cooked through. Don't boil them to death or they'll turn out hard and rubbery. Remove chicken and allow to cool then shred with two forks or dice into bite-sized pieces; cover and set aside. Measure out two cups of chicken stock and set aside.
• Meanwhile, sauté celery and onion in butter until onion is translucent.
• Combine reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper and garlic and stir well.
• In a large mixing bowl combine cornbread, chicken, sautéed veggies (with butter), chicken stock mixture and boiled eggs and mix well. Spoon mixture into a greased baking dish and cook, uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from oven and let rest 15-20 minutes before serving.

EASY CHICKEN DRESSING BAKE

Steps:

• Grease bottom of 9 x 13" pan.
• Place chicken breasts in pan and cover with sliced mozarella cheese.
• Cover with soup.
• Top with stuffing mix.
• Pour melted butter over stuffing mix.
• Bake at 375 degrees for about 45 minutes.
• Serve and enjoy.

STOVE TOP® ONE-DISH CHICKEN & STUFFING BAKE

Steps:

• Heat oven to 400°F.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 13x9-inch baking dish. Mix soup, sour cream and cheese; spoon over chicken. Top with stuffing.
• Bake 30 min. or until chicken is done.

SOUTHERN CHICKEN AND DRESSING

Steps:

• Mix together cornbread batter according to your cornbread recipe or mix instructions. Add diced celery and onions to the batter and bake as directed. Remove cornbread from oven and allow to completely cool. Shred rotisserie chicken. Set aside.
• Preheat oven to 375° Fahrenheit.
• Finely crumble up cornbread and stale bread. Add salt, pepper and poultry seasoning. Mix together well. Toss together with shredded chicken.
• Add eggs. Mix well with fork or hands. Mix in butter and 1.5 cups broth with hands or fork
• Spoon cornbread dressing into a greased 9x13 pan or 5 quart casserole dish. Pour remaining chicken broth over the top. Bake covered with foil or a lid for 25 minutes and uncovered for 20 minutes. Chicken and Dressing is done when top is browned and edges are bubbling.

CHICKEN & DRESSING CASSEROLE

Steps:

• Preheat oven to 350 degrees. Crumble the prepared cornbread, and the rest of the ingredients in a large bowl. Mix thoroughly by hand. Grease a 2 quart casserole baking pan. Pour mixture in pan and bake for 45-50 minutes or until browned and set. Allow to rest for 10 minutes before serving. Enjoy!