Chicken & Dressing Casserole

What You'll Need

cornbread (about 4 C. crumbled)

• four large chicken breast, cooked and cubed
• One small onion, chopped
• One half tsp. black pepper
• One stalk celery, diced
• Two C. chicken broth
• Two T. melted butter
• One quarter tsp. salt
• One 10.5 oz. can cream of mushroom soup
• One half tsp. poultry seasoning (optional)
• Four eggs, boiled and chopped

Gravy

• One half C. unsalted butter
• 1/3 C. heavy cream
• One quarter tsp. salt
• One half tsp. black pepper
• pinch of cayenne pepper
• One half C. all purpose flour
• One quart chicken stock

How to Make It

1. Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish.
2. Bake at 350 degrees for 40-50 minutes or until set.

For Gravy

3. Melt butter in a saucepan over medium heat.
4. Whisk in flour and cook for two minutes.
5. Gradually whisk in chicken stock.
6. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes.
7. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.
8. Serve the casserole with gravy over the top and a big side of mashed potatoes.