Chicken & Dressing Casserole, Cranberry sauce, Green Beans

Affiliate Disclosure

We had this dish at a friend’s house one Easter (along with the only lima beans I’ve ever willingly eaten… oh the wonders of bacon!)
I’ve had a hard time getting dressing right, honestly it’s still one of those things that never comes out the same way twice. If it comes out good enough to eat, I consider it a win. I wouldn’t publish the recipe if I thought it was difficult in general. I think it’s just me. I think most anyone could probably make dressing. Just not me, at least not every time. You can read more about my dressing experiences here.

This takes the dressing recipe I use for Thanksgiving and Christmas and turns it into a slow cooker dish with the chicken mixed right in. Very nice for a Sunday afternoon. Chicken & Dressing Casserole; Great for a Sunday afternoon.

Chicken & Dressing Casserole, Cranberry sauce, Green Beans
 
Serves: 8
Prep time:
Cook time:
Total time:
 
Ingredients
  • 3-4 cups cooked, shredded chicken or turkey (use a rotisserie if you need to save time)
  • 2 cans cream of chicken soup
  • 2 boxes cornbread mix (and the ingredients called for on the box)
  • 2 TBSP dried sage
  • 1 medium onion, chopped
  • 2-3 ribs celery, chopped
  • 2 hard boiled eggs, chopped
  • ½ cup (one stick) butter, melted
  • 3-4 cups broth (from your turkey or canned)
  • 1 can cranberry sauce
  • 2 cans green beans
  • 1 small onion or just a piece of a med. onion
  • * I used canned cranberry sauce here to keep it simple but you could make your own simply by simmering 1 cup water, 1 cup sugar and 4 cups cranberries.
Instructions
  1. Cook the turkey or chicken, allow to cool, and pull into bite size pieces.
  2. Prepare corn bread according to package.
  3. Place 2 eggs in a pan of cold water, cover, and bring to a boil.
  4. Turn off heat, leave cover on, and allow to sit for 10 minutes.
  5. When the eggs are cool, peel and cut into small chunks.
  6. Lightly coat a large skillet with oil.
  7. Cook the onion and celery just until tender.
  8. Set aside one of the cans of soup and the chicken.
  9. In a medium bowl, combine your onions & celery with all of the other ingredients.
  10. Spread half of the reserved can of soup on the bottom of your crock pot.
  11. Add ⅓ of the dressing mix.
  12. Layer ½ of the chicken.
  13. Layer another ⅓ of the dressing mix.
  14. Spread the other ½ of chicken.
  15. Layer the final ⅓ of dressing mix.
  16. Top with the other ½ of soup.
  17. Cover and cook on low for 2-3 hours.
  18. Drain water from beans, place into a medium saucepan, cover with fresh water.
  19. Add about ½ tsp salt and some onion.
  20. Heat, drain the water and remove onion if preferred.

 

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