Country Chicken Casserole
Today I am sharing with you a recipe inspired by our Mamaw from Tennessee – Country Chicken Casserole.
Normally I share a crockpot recipe, but seeing as I am up here in Tennessee visiting family, I thought I would share this recipe with you today.
To begin, you will need about 3 cups of cooked chicken. You can use a rotisserie chicken or you can simmer a couple chicken breasts or thighs in some salted water until it is cooked through. Shred or dice the chicken and set it aside for now.
Preheat your oven to 350 degrees.
Finely dice 1/2 cup of onion, and 2 stalks of celery.
In a saucepan, melt 4 tablespoons of butter.
Add in the onion & celery and simmer until they are tender.
Scoop half of the mixture into a mixing bowl. Set aside for a moment.
To the saucepan, add an additional 2 tablespoons of butter. Over medium low heat, melt the butter.
Sprinkle in 1/4 cup flour. Whisk it in and let it cook for just a minute.
Pour in 1 1/2 cup each of chicken broth and milk. Add in 1/2 teaspoon each of thyme, salt & pepper and 1/4 teaspoon of sage. Stirring continually, bring it to a gentle boil and it will thicken nicely. Remove from heat.
To the onion mixture in the bowl, add a 14 ounce package of dry cornbread dressing, 1/2 teaspoon each of thyme and pepper, and 1/4 teaspoon each of sage and salt.
Pour in 2 1/2 cups of chicken broth and stir to combine.
Spread your cooked, shredded chicken in the bottom of a 9×13 or similar baking dish. Pour the gravy over the top.
Spread the dressing mixture over all. Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes.
And enjoy!
Country Chicken Casserole
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Category: Main
Ingredients
- 3 c cooked chicken, shredded or diced
- 1/2 c onion, finely diced
- 2 stalks celery, finely diced
- 6 Tb butter, divided
- 1/4 c flour
- 4 c chicken broth, divided
- 1 1/2 c milk
- 1 tsp thyme, divided
- 3/4 tsp salt, divided
- 1 tsp ground black pepper, divided
- 1/2 tsp sage, divided
- 1 package (14 ounces) dry cornbread dressing mix
Instructions
- To begin, you will need about 3 cups of cooked chicken. You can use a rotisserie chicken or you can simmer a couple chicken breasts or thighs in some salted water until it is cooked through. Shred or dice the chicken and set it aside for now.
- Preheat your oven to 350 degrees.
- Finely dice the onion, and celery.
- In a saucepan, melt 4 tablespoons of the butter.
- Add in the onion & celery and simmer until they are tender.
- Scoop half of the mixture into a mixing bowl. Set aside for a moment.
- To the saucepan, add the remaining 2 tablespoons of butter. Over medium low heat, melt the butter.
- Sprinkle in the flour. Whisk it in and let it cook for just a minute.
- Pour in 1 1/2 cup of the chicken broth and the milk. Add in 1/2 teaspoon each of thyme, salt & pepper and 1/4 teaspoon of sage. Stirring continually, bring it to a gentle boil and it will thicken nicely. Remove from heat.
- To the onion mixture in the bowl, add the cornbread dressing, 1/2 teaspoon each of thyme and pepper, and 1/4 teaspoon each of sage and salt.
- Pour in the remaining 2 1/2 cups of chicken broth and stir to combine.
- Spread your cooked, shredded chicken in the bottom of a 9×13 or similar baking dish. Pour the gravy over the top.
- Spread the dressing mixture over all. Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes.
- And enjoy!
This recipe will be great this fall when we are at our property hunting and taking care of the land. With all those ingredients it sounds like comfort food. It would also be a great way to use leftovers from Thanksgiving and Christmas! Another “can’t wait to try” recipe!
This recipe will be great this fall when we are at our property hunting and taking care of the land. With all those ingredients it sounds like comfort food. It would also be a great way to use leftovers from Thanksgiving and Christmas! Another “can’t wait to try” recipe!