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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 144.9
  • Total Fat: 4.2 g
  • Cholesterol: 47.0 mg
  • Sodium: 478.2 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 10.6 g

View full nutritional breakdown of Grandma Rickard's Chicken & Dressing calories by ingredient
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Grandma Rickard's Chicken & Dressing

Submitted by: MOMSHAWNA

Introduction

I had to estimate this recipe, because Grandma doesn't measure any of this, she just piles it in the pan and bakes it. I hope you enjoy it as much as my family does!! I had to estimate this recipe, because Grandma doesn't measure any of this, she just piles it in the pan and bakes it. I hope you enjoy it as much as my family does!!
Number of Servings: 28

Ingredients

    1 skillet of corn bread
    4 pieces of toast, diced with scissors
    1 medium onion, chopped
    3-4 stalks of celery, chopped
    3 lg eggs
    4 chicken breasts, boiled and shredded or diced
    1-2 cans of chicken broth (or use broth from boiling chicken)
    poultry seasoning, sage, salt & pepper to taste (I calculated calories with .5 Tbs of each)
    1/3 stick butter or margarine

Directions

Crumble corn bread and combine with toast, chopped onion & chopped celery. Next add your chicken breasts, chicken broth (to taste), butter or margarine and 3 lg eggs (raw or boiled). Once everything is combined, you will have an easier time incorperating the seasonings. You may have to add more chicken broth at this time to make it juicy enough to withstand baking time. You can always add more broth during cooking, but I like to make it extra juicy before I ever begin the baking process. Bake for about 1 hour at 350 degrees. Yield: about 28- 1/2 cup servings. Serve with cranberry sauce and your favorite veggies. Enjoy!!

Number of Servings: 28

Recipe submitted by SparkPeople user MOMSHAWNA.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    Very easy to follow recipe. The only change I made was adding cream of chicken & mushroom soup and cream of onion soup instead of the broth and I added a little water. Thanks for this recipe! - 7/12/09

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  • Incredible!
    2 of 2 people found this review helpful
    Great dish! Yummy and smelled so good while baking. I baked this in a 13x9 pan. Thanks for the great recipe. Will definitely make again. - 7/2/08

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  • 1 of 1 people found this review helpful
    What sized dish do you bake this in? 13x9 or a casserole dish? - 3/18/08

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  • 1 of 1 people found this review helpful
    Yummy! I haven't had this in forever and I can't wait to make it for my kids! - 2/26/08

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  • Incredible!
    1 of 1 people found this review helpful
    This was great. Thanks for sharing. - 11/21/07

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  • Great as is but yesterday I added a can of cream of chicken soup for an extra depth of flavor. Great recipe, thanks for sharing. - 11/29/13

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  • Fanstastic! This has been a favorite of our family for years - especially when it gets cold out! - 11/7/11

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  • 28 servings? truly?? - 11/10/09

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  • I'll use this for my Thanksgiving, as I live alone and don't plan on a turkey this year. - 11/5/09

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