Lisas Chicken Dressing Recipes

DELICIOUS CHICKEN AND DRESSING RECIPE

Steps:

• Mix all 3 packages of cornbread mix as directed and bake in a large iron skillet. Allow to cool and then crumble into a large mixing bowl. Add white bread pieces and mix with cornbread.
• Saute onion, celery, and bell pepper with butter in a skillet. Stir in pepper, salt, and oregano. Cook until vegetables are tender.
• Add vegetable mixture in cornbread and add in cream of chicken soup. Stir in 1/4 cup College Inn Chicken Broth (and keep adding in small increments of chicken broth) until dressing is moist to your liking. Allow mixture to sit for a few minutes to see how much the dressing soaks up the broth and add more if needed. Once the dressing is moist to your liking, add in the cooked and cubed chicken.
• Heat oven to 400. Pour dressing into desired baking dish and then and bake dressing until lightly browned on top.
• If you want to serve with turkey, just substitute turkey for the chicken and substitute the College Inn Chicken Broth for College Inn Turkey Broth.

CHICKEN DRESSING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large saucepan, bring the chicken broth to a boil.
• In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
• Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
• To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
• Bake in preheated oven for 1 hour, or until set and well browned.

LISA'S CHICKEN AND STUFFING CASSEROLE

Steps:

• 1. Preheat oven to 350 F. Coat a 9X13-inch baking dish with cooking spray. Sprinkle 3/4 cup stuffing mix into pan; top with chicken. In a large bowl, whisk together or soup and broth until blended; pour over chicken and sprinkle remaining stuffing mix over soup mixture and top with melted butter. Bake, uncovered for 35 minutes, or until casserole is thoroughly heated and golden.

CHICKEN DRESSING

Steps:

• Mix everything but butter into a large bowl.
• (For moister dressing, add 1 can of cream of chicken soup).
• Melt butter and pour into a 9x13 inch baking dish.
• Pour dressing mix over butter.
• Can cover and keep in fridge over night or cook immediately.
• Bake at 350¹F for 40 to 60 minutes.
• Great with chicken gravy to top.

CHICKEN AND DRESSING DISH

Steps:

• In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat. , Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes. , Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

LISA'S TRADITIONAL STUFFING

Steps:

• Place bread cubes in a large bowl.
• Heat oil in a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onions, celery, 1/2 cup butter, and garlic. Saute until onions appear translucent, about 5 minutes.
• Add sage, parsley, savory, salt, pepper, Italian seasoning, marjoram, thyme, and nutmeg; mix well. Stir in 1 cup broth.
• Slowly pour broth and sausage mixture over bread cubes, stirring continuously as you pour. Add additional broth and butter as desired.
• Stuffing is ready to bake in the oven or stuff in the bird.