Chicken and Dressing Dish
This savory Chicken and Dressing Dish is one of those easy casserole dishes that is perfect for fall or winter evenings. Chicken broth and creamy soup give this meal lots of moisture and flavor. It's great reheated too!
Cooking MethodOven, Casserole
Ingredients
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1/4 cup butter or margarine
- 2 cups chicken broth
- 1 1/2 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 2 eggs, lightly beaten
- 1 bag (12-ounces) unseasoned stuffing croutons
- 1/4 cup fresh parsley, chopped
- 3 cups chicken, cooked and cubed
- 1 can (10 3/4-ounces) condensed cream of chicken or mushroom soup, undiluted
- 1/3 cup water
Instructions
- Pre-heat oven to 350 degrees F.
- In large saucepan, saute onion and celery in butter until tender; remove from heat.
- Add broth, thyme, poultry seasoning, salt, pepper, nutmeg, and eggs; mix well. Add bread cubes and parsley; toss to mix.
- Transfer to a greased 13 x 9 x 2-inch baking dish. Top with chicken.
- Combine soup and water; spoon over chicken. Let stand for 10 minutes.
- Cover and bake for 50 minutes. Uncover and bake an additional 5-10 minutes or until bubbly.
