October 04, 2017
Comfort Food, Dinner, Main Dish,
Casseroles, Poultry, Chicken, Vegetables, Celery, Southern, Cooking For A Crowd, Entertaining, Fall/Autumn, Potluck, Thanksgiving, Winter, Oven Bake, Stove Top, Cooked Chicken or Beef, Make it from scratch, Cooked Chicken, Flour more
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"This recipe combines the ingredients of my Mom's dressing, and turns it into a casserole for anytime of year. Bring Thanksgiving into your home anytime of year! Cooking time does not include cook time for the cornbread or chicken...if making it at the same time, increase the cook time by 25 - 30 minutes. If you'd like you can use 2/3 cornbread and 1/3 biscuits."
Combine the cornbread, 1/2 cup melted butter, minced onion, parsley, celery, 3/4 tsp salt, poultry seasoning, and black pepper in a large bowl; toss gently with a fork. Spoon the cornbread mixture into a greased 13 x 9 x 2 inch baking dish. Arrange the chopped chicken over the cornbread mixture and set aside.
Melt 1/4 cup butter in a saucepan over low heat; add the flour and salt, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the chicken broth; cook over medium heat, stirring constantly until the mixture is thoroughly heated.
Combine the milk and the eggs, stirring well. Gradually add the milk mixture to the chicken broth mixture; cook over low heat, stirring constantly, until the mixture is thickened and bubbly.
Spoon the sauce over the chicken. Bake at 375 degrees uncovered for 45 minutes or until the mixture is thoroughly heated.
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We both really enjoyed this tasty dish Breezermom. Thank you so much for sharing this quick and easy to make treat. I used leftover cornbread it made it really quick to throw together. A real comforting meal. I'll be enjoying this again. Made for Down Home Cooking Tag Game.