Chicken and Dressing

By MarieR

Ingredients

• Mokes: 8 to 10 servings; Hands-on time 30 minutes
• 2 tablespoons unsalted butter
• 1/2 cup diced white onion
• 1/2 cup diced celery
• 2 garlic cloves, minced
• 4 cups crumbled cornbread
• 3 cups chicken broth
• 6 slices white bread,torn into 1-inch pieces
• 1 tablespoons unsalted butter, melted
• 1 large eggs
• 1 tablespoon dried sage
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 cups shredded roasted or rotisserie chicken

Preparation

Step 1

1. Preheat oven to 375F. Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and next 2 ingredients. Cook, stirring frequently, 10 minutes or until softened and beginning to brown.
Transfer to a large bowl. Add crumbled cornbread and next 7 ingredients. Let stand 15 minutes.
2. Spoon about one-third cornbread mixture into a lightly greased 13 x 9-inch baking dish. Arrange chicken over cornbread mixture. Top with remaining cornbread mixture. Bake at 375°F for 45 minutes or until golden brown and set.