Chicken and Dressing

By JAmero4702

Ingredients

• 1/2 cup butter
• 2 1/2 cups chopped onion
• 2 1/2 cups chopped celery
• 1 Tbs minced garlic
• 2 (6-ounce) packages buttermilk cornbread mix, baked according to package directions
• 6 frozen buttermilk biscuits, baked according to package directions
• 2 cups shredded cooked chicken reserved from chicken broth (recipe follows)
• 1 Tbs poultry seasoning
• 1 tsp rubbed sage
• 1 tsp dried thyme leaves
• 2 large eggs, lightly beaten
• 5 cups reserved chicken broth from chicken broth recipe
• Garnish; chopped fresh parsley, fresh sage

Preparation

Step 1

1. Preheat oven to 350 degrees. spray a 13X9-inch baking dish with nonstick cooking spray.

2. In a large skillet, melt butter over medium heat. Add onion, celery, and garlic, and cook for 8 to 10 minutes or until very tender.

3. In a large bowl, crumble baked cornbread and biscuits; add cooked vegetables, chicken and next three ingredients, stirring until combined. Add eggs, stirring until combined. Gradually stir in chicken broth just until dry ingredients are moistened. Spoon mixture into prepared pan.

4. Bake for 30 to 45 minutes or until center is set. Let stand 10 minutes before serving. Garnish with parsley and sage, if desired,