Chicken and Dressing
From kattyg38 16 years ago
- 45 minutes to make
- Serves 8
This is the perfect substitute for turkey and dressing (stuffing). When the kids, and some adults, don't want to fuss with the white meat alone, or a huge turkey leg, they can have the best of both worlds wrapped into one. Read more It's also great for regular meals when you want that holiday taste, without the hassle. See less
Ingredients
- cornbread ( Aunt Jemima Self-Rising white corn Meal Mix-follow package instructions) shopping list
- 1 bag Peppridge Farm sage and onion Stuffing Mix (croutons) shopping list
- 1 can cream of celery shopping list
- 1 can cream of chicken shopping list
- 1 can cream of mushroom shopping list
- 2 onions, chopped fine shopping list
- 2 green bell peppers chopped fine shopping list
- 1 stalk of celery chopped fine shopping list
- poultry seasoning shopping list
- ground sage shopping list
- garlic powder shopping list
- black pepper shopping list
- salt and season All shopping list
- NOTE: I don't put amounts on seasonings because it's all about seasoning to taste shopping list
- Accent shopping list
- 4 cans of chicken broth shopping list
- 4 large chicken breasts, split but not separated shopping list
- cranberry sauce, or berries (optional) shopping list
- chicken gravy (pre-packaged, or make your own; keep in mind, this is supposed to be simple) shopping list
How to make it
- Prepare cornbread mixture as directed on package ( or, if you know how, make your own cornbread--no Jiffy Mix! I make my own, but I really don't measure, so I can't give good instructions on this).
- Using a liberal amount of vegetable oil, sautee vegetables until softened (it sometimes turns kids off to eat crunchy onions and green peppers!)
- Crumble cooled cornbread
- Add croutons (as little or as many as you want)
- Using discretion, add cans of broth until mixture is moist, not soupy
- Add cans of creamed soup to mixture as well as vegetables with oil
- NOTE: your dressing (stuffing) should be aromatic and full of flavor at this point, which is why spices are added last)
- Add the spices to taste, being careful not to over season
- When you are satisfied with your flavor, begin adding stuffing to opening of chicken breasts
- You can either close off breasts with tooth picks or fill breasts to a point where the dressing is visible through opening
- Cover and bake in a pan pre-sprayed with vegetable oil at 350 degrees for 30-40 minutes to ensure doneness of breasts (large breasts take longer to cook, especially when stuffed)
- Pour gravy over breasts (optional) during last 10-15minutes of cooking
- After removing from oven, allow to rest for 10-15 minutes to allow juices to settle.
- Slice across width and serve with cranberry (optional, but usually how the kids like it)
- NOTE: Notice that soul food cooking is actually an art, and is not usually done using a measuring cup and exact times. It's just learned! So, add your own twists and be mindful of cooking times; mine may not be precise; I just KNOW when my food is done to my liking.
- ENJOY!
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" It was excellent "