chicken dressing hotdish

•1/4 cup of butter
•1/2 cup of chopped onion
•1/4 cup of chopped celery
•1 large (14 to 16 ounce) bag of a commercial cornbread or herb seasoned stuffing (like Pepperidge Farm), or fresh crumbs (see below)
•1/2 teaspoon of poultry seasoning
•1/2 teaspoon of dried, rubbed sage
•1 (10.75 ounce) can cream of mushroom soup
•1 (10.75 ounce) can cream of chicken soup
•1-1/2 cups chicken broth
•2 cups of cooked, chopped or shredded chicken

Double this recipe for a party, potluck, for the holidays, or hearty appetites, and use a larger slow cooker, approximately 6-quarts in size. Time will be approximately the same.

Melt butter in a large skillet and saute the onion and celery until tender. Add the stuffing and seasoning and toss. Taste and adjust seasonings as needed. Whisk together the soups and chicken broth; set aside.

Spray a 3-1/2 quart crockpot with cooking spray and layer as follows: 1 cup of the stuffing mixture, topped with 1 cup of the chicken, topped with 1 cup of the soup mixture. Repeat, placing only half of the remaining stuffing as the next layer, followed by the rest of the chicken, then only half of the remaining soup, and ending with the remaining stuffing and topping with the remaining soup.

Cover and cook on low for 6 to 7 hours, high 3 to 4. Transfer to serving dish if desired.




Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user KILOBOS.