Chicken & Dressing Casserole

Chicken & Dressing Casserole:

It’s got to be easy for me. And fun! I don’t cook stuff just for the sole purpose of taking pictures and blogging about it.

I cook it so we can eat it. And that means I’m taking pictures at supper time when all the good natural light is gone.

If I make things too complicated, it’s not going to be fun anymore, and it’s going to be a chore. And cooking and blogging is my happy time and not my work time.

Chicken and dressing casserole brings the flavor of Thanksgiving to a Tuesday night family dinner without hours of prep and cooking. Just combine the ingredients and pop it in the oven to bake.

The cheese topping adds crunchy appeal, but you can easily omit it.
Serve the casserole with cranberry sauce on the side, along with your family’s favorite veggie sides.

Ingredients:

cornbread (about 4 C. crumbled)

4 large chicken breast, cooked and cubed

1 10.5 oz. can cream of mushroom soup

1/2 tsp. poultry seasoning (optional)

4 eggs, boiled and chopped

1 small onion, chopped

1/2 tsp. black pepper

1 stalk celery, diced

2 C. chicken broth

2 T. melted butter

1/4 tsp. salt

Gravy:

1/2 C. unsalted butter

1/2 C. all-purpose flour

1-quart chicken stock

1/3 C. heavy cream

1/4 tsp. salt

1/2 tsp. black pepper

pinch of cayenne pepper

Directions: