Semi Homemade Chicken And Dressing Food

SEMI-HOMEMADE STUFFING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Heat the olive oil in a skillet over medium heat. Stir in the garlic, yellow onion, celery, green onion, and pear. Cook and stir until the vegetables are tender, about 10 minutes. Place the stuffing mix into a large mixing bowl; stir in the vegetable mixture, parsley, and chicken broth. Stir until the chicken broth has been absorbed by the stuffing mix; spoon into the prepared pan.
• Bake in the preheated oven until golden brown on top, about 30 minutes.

CHICKEN 'N' DRESSING CASSEROLE

Steps:

• Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken., In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, cornbread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted in the center reads 160°., For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing.,

SOUTHERN CHICKEN AND DRESSING

Steps:

• Mix together cornbread batter according to your cornbread recipe or mix instructions. Add diced celery and onions to the batter and bake as directed. Remove cornbread from oven and allow to completely cool. Shred rotisserie chicken. Set aside.
• Preheat oven to 375° Fahrenheit.
• Finely crumble up cornbread and stale bread. Add salt, pepper and poultry seasoning. Mix together well. Toss together with shredded chicken.
• Add eggs. Mix well with fork or hands. Mix in butter and 1.5 cups broth with hands or fork
• Spoon cornbread dressing into a greased 9x13 pan or 5 quart casserole dish. Pour remaining chicken broth over the top. Bake covered with foil or a lid for 25 minutes and uncovered for 20 minutes. Chicken and Dressing is done when top is browned and edges are bubbling.

SEMI-HOMEMADE CHICKEN AND DRESSING

Steps:

• Prepare cornbread according to package directions (or use your own favorite corn bread recipe).
• Crumble cornbread into a large bowl; mix in the toasted bread pieces.
• In 3-quart pot, mix soups, water and broth together; heat to boiling. Pour hot soup/broth mixture over cornbread, stirring lightly and mixing well.
• Stir in shredded chicken and sliced eggs.
• Pour dressing into a 13x9x2 baking dish and bake at 325 degrees for about 45 minutes.

CHICKEN AND DRESSING SHEET PAN SUPPER

Steps:

• Preheat the oven to 425 degrees F.
• Put the cornbread cubes, ciabatta cubes, carrots, celery and onion on a baking sheet, drizzle on the oil and toss together with your hands. Nestle the chicken thighs skin-side up among the bread and vegetables. Mix together the salt, pepper, sage and thyme in a small bowl and sprinkle it all over the chicken, bread and vegetables. Dot the top with the butter.
• Roast for 15 minutes, then remove and stir the bread and vegetables with a wooden spoon, coating them in the butter. Do not disturb the chicken. Return the baking sheet to the oven and continue roasting until the chicken is completely cooked and the skin is golden and crisp, 25 to 30 minutes. Stir the bread and veggies once more and serve!
• Preheat the oven to 450 degrees F.
• Stir the cornmeal, flour, baking powder and salt in a bowl to combine. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
• Melt 1/4 cup of the shortening in a small pan on the stovetop or in the microwave in a small bowl. Slowly add the melted shortening to the batter, stirring until just combined.
• In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet and spread to even out the surface. (The batter should sizzle.) Cook on the stovetop for 1 minute, then bake until the top is golden brown and the edges are crispy, 20 to 25 minutes.

HAZEL SMITH'S CHICKEN DRESSING CASSEROLE

Steps:

• Place whole chicken in deep pot. Add water to cover. Bring to a boil, reduce heat to a simmer and cook until 'fork tender', about 2 1/2 hours.
• Hold chicken in broth until completely cooled. Remove chicken from broth, reserving broth. Remove meat from bones and chop, discarding skin. Set aside.
• Preheat oven to 350 degrees F.
• In a large bowl, crumble cornbread and toast (or biscuits). Add chopped hard-boiled eggs to mixture.
• In a large skillet, saute onions and celery in butter until translucent. Add to bread mixture.
• In a separate small bowl, combine beaten eggs, dried sage, salt, pepper, and vinegar. Stir into bread mixture.
• Add enough chicken broth to create a moist consistency.
• Grease a 9 1/2-inch by 13-inch glass baking dish with butter. Evenly spread 1 cup dressing mixture in the bottom of the dish. Add a layer of chicken. Top with remainder of dressing. Bake until browned and bubbly, about 40 minutes. Remove from oven and let cool for 10 minutes.
• Place a portion of the chicken dressing casserole on each plate. Ladle the Giblet Gravy over the dressing. Serve with chutney, hot mashed potatoes and green beans.
• Preheat oven to 450 degrees F.
• Heat a cast iron skillet in the oven with 1/3 cup shortening to melt. When shortening is melted, remove skillet from oven.
• Combine cornmeal and buttermilk in a medium bowl. Add melted shortening to batter, stirring quickly. Pour batter into hot pan. Bake for 20 to 25 minutes.
• Let cool and then crumble.
• Boil liver, gizzards, and heart in a large pot of simmering water for 40 to 50 minutes or until tender. Drain, chop, and reserve giblets.
• Melt shortening in a frying pan over medium heat. Add flour, stirring until light brown, about the color of peanut butter, about 5 minutes. Add chicken broth and stir. Add salt and pepper to taste. Add giblets and boiled eggs and stir to combine. Serve immediately or keep warm.
• Combine all ingredients in a medium bowl. Chill until ready to serve.

CHICKEN AND DRESSING CASSEROLE

Steps:

• Preheat oven to 350*.
• Cut chicken breasts into halves or thirds.
• Place chicken breast pieces in a 13 x 9 glass pan.
• Season with salt, pepper and garlic powder.
• Combine cans of soup with milk; mix well.
• Pour soup mixture over chicken in pan.
• Melt margarine and combine with water.
• Pour margarine/water mixture over stuffing and stir to coat.
• Pour stuffing mixture over soup layer.
• Bake for 1 hour uncovered at 350*, then cover with foil and bake for 15 minutes longer.

MOCK CHICKEN AND DRESSING

Steps:

• Mix all ingredients; put into buttered casserole dish.
• Bake at 325°F for 45 minutes.