Chicken and Dressing Casserole
Courtesy of Kara Kimbrough
2-3 pounds boneless chicken breast filets or tenders, cooked and shredded (about 4 cups)
6 cups coarsely crumbled cornbread (I don’t recommend Jiffy Mix for this recipe)
8 slices white bread, torn
3-1/2 cups chicken broth
2 cans condensed cream of chicken soup
1 medium onion, chopped
2 stalks celery, chopped
4 eggs, slightly beaten
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup butter, cut into small pieces
Heat oven to 400 degrees F.
Spray 13x9-inch glass baking dish with cooking spray. In a large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
Bake uncovered about 45 minutes or until bubbly and golden brown