This chicken-n-dressing dish is a sure thing comfort food winner served right from the oven. Combining shredded chicken, condensed soup and a savory cornbread stuffing, it is a meal in itself though my plan is to have it tonight with the remainder of the Gingered Carrots from Tuesday. It also made for a much appreciated mid-afternoon snack for mama today.

It is a snap to make once you boil the chicken breasts. Be sure to use the celery you boiled with the breasts and add only enough chicken broth until everything hangs together in your mixing bowl; I used less than 2 cups today and even then baked it closer to an hour than 45 minutes to get it dry enough while still keeping the chicken moist. The addition of the chopped boiled eggs add great flavor and texture to this dish. I was out of poultry seasoning today so I used just a pinch of rubbed sage which complemented the chicken perfectly. The mixture is very wet when you scrape into your pan before baking. You need to bake your cornbread for this dish the day before; don’t skip this step as the day-old cornbread provides the base for the dressing.

There’s nothing better than a pan of chicken-n-dressing on a cold winter day. It is definitely comfort food that satisfies the appetite and the soul; try some and be thoroughly warmed!

Chicken-n-Dressing

Ingredients

4 chicken breasts cooked, cooled, and shredded
1-2 stalks celery, sliced in large pieces
1 pan prepared cornbread, cooled and crumbled
4 eggs, boiled, chopped
1 small onion, chopped
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
2 cups 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, with celery, until tender. Do not over cook or the chicken will get hard. When tender, drain. When cool, shred the chicken and chop up 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 9×13” baking dish. Bake at 30-45 minutes or until set. Cool slightly then cut into squares to serve.