Chicken and Dressing
This chicken and dressing casserole epitomizes comfort. It blends tender chicken with a savory, spice-infused dressing and is ideal for cozy weeknight dinners or festive gatherings.
Ingredients
- 1 cupchopped onion
- 1 cupchopped celery
- ¼ cupbutter, cubed
- 2 cupschicken broth
- 1 teaspoonsdried thyme
- 1 teaspoonpoultry seasoning
- ½ teaspoonsalt
- ½ teaspoonpepper
- ¼ teaspoonground nutmeg
- 2 largeeggs, lightly beaten, or 1/2 cup egg substitute
- 1 packageunseasoned stuffing cubes
- ¼ cupminced fresh parsley
- 3 cupscubed cooked chicken
- 1 cancondensed cream of chicken or mushroom soup, undiluted
- ⅓ cupwater
Directions
- 1
In a large saucepan, saute the onion and celery in butter until tender and then remove the mixture from the heat. Stir in the broth, seasonings and eggs. Add the bread cubes and parsley, and then toss to coat.
- 2
Transfer to a greased 13x9-inch baking dish and top with the chicken. Combine the soup and water to spoon over the chicken. Let it stand for 10 minutes.
- 3
Cover and bake the chicken and dressing at 350°F for 50 minutes. Then, uncover and bake the casserole for 5 to 10 minutes longer or until a thermometer reads 160°. Editor’s Tip: Allow the casserole to rest for 10 minutes before serving so it has time to set.