Delicious and soooo easy! We had a friend visit the weekend before Thanksgiving. She wanted a "southern Thanksgiving dinner," but we didn't want to cook the whole feast twice in a week. She loved this recipe and we did too. It tasted very much like my grandmother's chicken and cornbread dressing. We'll make it again. And won't wait until Thanksgiving.
Grandma Dean's Chicken and Dressing
Plan a home-style dinner like grandma used to make with only 30 minutes of prep work for this chicken and dressing recipe. You'll come home to a house with smells reminiscent of Sunday suppers with the family.
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- 1 (2 1/2-pound) rotisserie chicken, skinned, boned, and shredded (about 4 cups)
- 6 cups coarsely crumbled cornbread
- 8 (1-ounce) firm white bread slices, torn into pieces
- 2 (14-ounce) cans chicken broth
- 2 (10 3/4-ounce) cans cream of chicken soup
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 4 large eggs, lightly beaten
- 2 teaspoons ground sage
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- Combine first 11 ingredients in a large bowl. Transfer mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter.
- Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set. Stir well before serving.
Many grocery delis offer baked cornbread; just steer away from the sweet variety for this recipe.
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