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Sunday Chicken and Stuffing Bake


  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings - can be halved. 1x
  • Category: Dinner
  • Method: Stovetop and Oven
  • Cuisine: American

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 cup chopped celery
  • 4 cups cornbread, crumbled
  • 3 cups chicken broth (I like the boxed Pacific and Imagine varieties)
  • 6 slices white bread, torn into small pieces
  • 4 tablespoons melted butter
  • 2 large eggs, slightly beaten
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 cups shredded cooked chicken

Instructions

  1. Preheat oven to 375 and grease a 13×9 inch or similar capacity casserole.
  2. Melt 2 tablespoons butter over medium high heat and saute onion and celery until soft, about 10 minutes.
  3. Put sauteed veggies in a large bowl with all remaining ingredients except for chicken. Let it stand for about 15 minutes.
  4. Spoon half the mixture into the casserole. Top with the chicken, and then with the other half of the cornbread mixture. Bake for 45 minutes or until golden brown.