Grandma Dean's Chicken and Dressing

Grandma Dean's Chicken and Dressing
Photo by Jim Bathie

Ingredients

  • 3 celery ribs, chopped
  • 2 (10 3/4-ounce) cans cream of chicken soup
  • ½ teaspoon pepper
  • 1 (2 1/2-pound) rotisserie chicken, skinned, boned, and shredded (about 4 cups)
  • ½ teaspoon pepper
  • 2 teaspoons ground sage
  • 4 large eggs, lightly beaten
  • + 17 more ingredients
    • 1 medium onion, chopped
    • 1 (2 1/2-pound) rotisserie chicken, skinned, boned, and shredded (about 4 cups)
    • 1 medium onion, chopped
    • 2 (14-ounce) cans chicken broth
    • ½ cup butter, softened
    • 8 (1-ounce) firm white bread slices, torn into pieces
    • ¼ teaspoon salt
    • 3 celery ribs, chopped
    • 2 teaspoons ground sage
    • ¼ teaspoon salt
    • 4 large eggs, lightly beaten
    • 2 (10 3/4-ounce) cans cream of chicken soup
    • ½ cup butter, softened
    • 2 (14-ounce) cans chicken broth
    • 6 cups coarsely crumbled cornbread
    • 6 cups coarsely crumbled cornbread
    • 8 (1-ounce) firm white bread slices, torn into pieces

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.

View full recipe at My Recipes

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