Holiday Casserole

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

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,