| Baked Chicken and Dressing This is the best chicken and dressing casserole that I have ever made. 1 frying chicken or 4 chicken breast (skin removed) Cook chicken and remove from bone Save broth that chicken is cooked in . Arrange chicken pieces on bottom of a 13x9 inch baking dish. Salt and Pepper Chicken Dressing: 8 ozs.pkg. Sage and Onion or Herb seasoned stuffing croutons 8 0zs.pkg. Cornbread stuffing (stuffing is usually in a 16 oz. pkg. use 1/2 of each pkg. 1 cup chopped celery 1/2 cup chopped onion 1 egg, beaten 1 can chicken broth 1 can cream or mushroom(or cream of chicken) soup-undiluted 3/4 stick butter Salt, Pepper and Sage to taste ( I use 2 tsp. rubbed sage) Cook celery and onion in 1 cup of the reserved broth, until tender. Remove from heat and add Sage. Mix dressing croutons together and set 1/2 cup aside. Place 1/2 of the dressing on top of the Chicken, spread cooked celery ,onion and broth mixture on top of this. Add the other 1/2 of dressing croutons on top of celery and onions. Add beaten egg and melted butter in remaining broth and pour over top of dish, this should come almost to the top of dressing, If not add a little water. Bake at 350 degrees for 50 minutes. It will be brown. Remove from oven and cover top with (undidluted) cream of mushroom soup. Sprinkle top with reserved 1/2 cup dressing croutons, Bake 15 minutes more until browned. |