Maw Maws Thanksgiving Dressing Recipes

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MAMAW'S CHICKEN AND RICE CASSEROLE



Mamaw's Chicken and Rice Casserole image

I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)

Provided by katiefbenham

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
  • Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
  • Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g

MAW MAW'S THANKSGIVING DRESSING



Maw Maw's Thanksgiving Dressing image

This was my Maw Maw's recipe for homemade dressing. It is the best!!! My family has been using this particular dressing recipe for years!

Provided by Kim D.

Categories     Kid Friendly

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 13

4 cups day-old breadcrumbs
4 cups crumbled cornbread
4 cups crumbled biscuits
1 cup finely chopped yellow onion
1 cup finely chopped celery
1/4 cup chopped green onion
1/4 cup finely chopped fresh parsley
1 1/2 teaspoons sage
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup melted butter
2 eggs, slightly beaten
2 -4 cups chicken broth (or more if needed)

Steps:

  • Pre-heat oven to 350F.
  • In a very large mixing bowl, combine bread crumbs, crumbled cornbread, crumbled biscuits, yellow onions, celery, green onions, fresh parsley, sage, salt and pepper.
  • Toss well.
  • Add melted butter and eggs; mix.
  • Add chicken broth, a little at a time, mixing lightly, but well.
  • Add enough broth to make mixture extra moist.
  • Place mixture into a well-greased baking dish.
  • Bake about 45 minutes or until top is golden brown.
  • ~NOTE~This can be made ahead of time by mixing everything together, placing it in the well-greased baking dish, covering with foil, and refrigerating.
  • To bake, remove from refrigerator and let sit at room temperature for about 30 minutes.
  • Then, remove foil and bake for about 45 minutes.

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