Unwilling to waste 3/4 pan of good cornbread, and having a stewed chicken, bones shredded of meat, and a gallon of homemade chicken broth in my fridge meant mixing together a casserole dish of Chicken & Dressing for supper tonight. I was also cleaning my house for three hours, Chicken & Dressing stewing on my back burner, and on each pass through the kitchen on my way to the back porch, I added another ingredient to my counter top and that is how this dish came together this evening. I adjusted the recipe to my ingredients on hand, and their amounts, from the recipe of the same name found in my “Missouri to Maui” cookbook so it is a different recipe altogether. I also used a 2-qt. baking dish, not the larger dish in my cookbook’s recipe. This is the second time I’ve posted a chicken-n-dressing recipe on my blog, and I made the dish the same I always do, but since it is also what I cooked today, a smaller version, using ingredients I had leftover or just on hand, this ample dish is worthy of another blog post. Chicken & Dressing is a dish that easily adjusts to your ingredients and your taste so nothing hard about it.
Day-old cornbread is an essential ingredient here as is the chicken, the chicken broth, and the boiled eggs. I love the addition of the soft celery and chopped onion which add strong flavor. Make sure you really smoosh everything together before scraping into your baking dish. The batter will be wet; that’s fine. Because my chicken had been in the fridge for several days, I simmered it again in its leftover chicken broth before beginning. There’s nothing special called for in this recipe; just make sure you have what you need and get going. Bake the dressing just long enough for a light brown crust to form at the edges, leaving the center moist and creamy.
I like this dish cut in squares and some times served with chicken gravy over the top. Add a salad or steamed-crisp broccoli on the side and you can dig right in within an hour and a half from Step 1. I wish I had my hands on a side dish of the large pot of ham-n-beans I cooked a few days ago but that went to KY and it’s now history, but because beans really are a perfect accompaniment to this dish, tonight i added a side of jazzed-up canned beans on the side and was happy with the substitution. It’s a supper worthy to be used as a reward for all the hard-at-it housecleaning I did today. I like, I like!
1 whole chicken, pieces cooked, cooled, deboned, shredded
1-2 stalks celery, sliced in large pieces
3/4 pan prepared cornbread, cooled and crumbled
3 eggs, boiled, chopped
1/2 cup onion, chopped
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
2 cups homemade chicken broth (or 1-2 cans chicken broth)
1 can condensed cream of chicken soup, undiluted
Poultry seasoning to taste, optional
Directions Preheat oven to 350. Cook chicken breasts in water and the canned chicken broth (add 1-2 cubes of chicken bouillon if desired), with celery, until tender. Do not over cook or the chicken will get hard. When tender, drain. When cool, shred the chicken and coarsely chop the celery. Combine with other ingredients in a large mixing bowl; stir to blend all ingredients; mixture will be a little wet. Scrape into a lightly greased 2-qt. baking dish. Bake 45 minutes or until set. Cool slightly then cut into squares to serve.