Ingredients
- 7-8 lb rotisserie chicken
- Cornbread that you bake the day before
- 1 1/2 cups of diced celery and onion combined
- 1/3 loaf of white bread crumbled
- 1 Tbs of poultry seasoning or sage
- salt and pepper to taste
- 1 can of cream of celery soup
- 1 can of cream of chicken soup
- 1 32 oz box of chicken broth
- 5 boiled eggs ( 4 chopped, 1 sliced)
- 1/2 stick of butter
- 32 oz box of chicken broth
- Browning seasoning
- 2 Tbs corn starch
- 1 cup of water,
Directions
Debone and shread chicken then set aside. Preheat oven to 425. Crumble cake of cornbread that you bake the day before. Add cup of diced celery and onion combined. Add 1/3 loaf of white bread crumbled. Add 1 Tbs of poultry seasoning or sage. Salt and pepper to taste. Add 1 can of cream of celery soup, 1 can of cream of chicken soup, 1 32 oz box of chicken broth and 4 boiled eggs chopped and mix well. Put 1/2 of dressing mixutre into a casserole dish. Top with 1/2 of shreaded chicken. Then layer on other 1/2 of dressing mix. Top with other 1/2 of shreaded chicken. Bake 40-45 minutes.
Gravy for Casserole
Sautee 1/2 cup of diced celery and onion mixture with 1/2 stick of butter. Add 32 oz box of chicken broth and bring to a boil. Add a little salt and pepper. Add a couple of drops of bowning seasoning. In a separate bowl mix 2 Tbs corn starch with 1 cup of water, mix well. Slowly add mixture to gravy keeping it at a boil. Add a sliced boiled egg
