Chicken & Dressing Casserole

Ingredients

Meat
- 4 cups Chicken, cooked

Produce
- 1/2 tsp Garlic powder
- 1 Onion, small
- 1 tbsp Sage

Refrigerated
- 4 Eggs

Canned Goods
- 1 1/2 cups Chicken broth
- 1 can Cream of mushroom soup

Baking & Spices
- 1/2 tsp Black pepper
- 1 Salt

Bread & Baked Goods
- 8 X8 pan of cornbread, prepared and crumbled

Dairy
- 1/4 cup Butter
- 2 cups Cheddar cheese, sharp

Found on auntbeesrecipes.com

Description

Brandi Burgess A.K.A. Aunt Bee has been married to the love of her life for 10 years. A Birmingham native, She and her husband helped run her parents successful business for 8 years before finally spreading their wings and setting out to make it on their own. They moved to Huntsville in 2012 where she is a stay at home mom, to their 2 kids ages 10 and 5. She has a passion for cooking for her family and trying new recipes.

Ingredients

1 8x8 pan of cornbread, prepared and crumbled
(We use Jiffy brand & you will need 1 egg and 1/3 cup milk to prepare the cornbread)
4 cups of cooked, shredded chicken
4 Eggs, boiled and chopped
1 small onion, finely chopped
1 to 2 Tbsp sage
salt to taste (I use about 1 tsp!)
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 cup butter melted ( I use unsalted)
1.5 cups chicken broth
1 can cream of mushroom soup
2 cups sharp cheddar cheese, shredded

Directions

Preheat oven to 350 degrees. Crumble the prepared cornbread, and the rest of the ingredients in a large bowl. Mix thoroughly by hand. Grease a 2 quart casserole baking pan. Pour mixture in pan and bake for 45-50 minutes or until browned and set. Allow to rest for 10 minutes before serving. Enjoy!