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Title: EDITH CRIDER'S CHICKEN CASSEROLE-DRESSING
Date: 02/04/2008 16:41:16
Posted by: jill22
EDITH CRIDER'S CHICKEN CASSEROLE/DRESSING
 
20oz Loaf of stale bread (or you can use dinner rolls, biscuits,
leftover buns, etc.)
 
2 EGGS slightly beaten
1 stick melted butter or margerine        
1 tsp garlic salt    
Prepared cornbread from a mix
1 cup chicken broth (room temp)           
1 tsp onion powder
1 can cream of chicken soup(condensed)    
1/2 tsp poultry seasoning
1 whole chicken that has been boiled in water
1/4 tsp black pepper
 
Pull meat of cooked chicken from bone and set aside in a large
bowl.(Reserve the broth) In a medium bowl crumble the bread and
prepared cornbread together until coarse. Add the melted butter,
one cup chicken broth, one can cream of chicken soup,
salt, onion powder, poultry seasoning and black pepper. Add the
eggs and mix until wellblended. (I like using my clean hands for
this process)It should be the consistency of wet cement. You may
add more chicken broth to this mixture if needed. Pour
this mixture over your boned chicken mixing until incorporated.
Slap into a buttered 13x9 alumminum pan uncovered at 350 degrees
for 45 mins to one hour until the edges become crusty and
surface golden brown. You can cut it into servings or scoop it
out with a large spoon. This recipe is KID-FRIENDLY because
there are no visible onions and green peppers to this recipe.
ENJOY!!!
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