Chicken Dressing Casserole

INGREDIENTS:

FOR THE CHICKEN

4 chicken thighs

1/2 teaspoon kosher salt

1/2 teaspoon pepper

2 tablespoons olive oil

4 cups water

2 stalks celery

2 garlic cloves

FOR DRESSING

1 pan skillet cornbread

12 ounce package herb seasoned classic stuffing

1/2 cup butter

1 cup diced celery

1 large onion, diced

1 cup heavy cream

3-4 cups chicken broth

2 eggs, beaten

1 tablespoon plus 2 teaspoons ground sage

1 tablespoon plus 2 teaspoons granulated garlic

1 tablespoon chopped rosemary

1 tablespoon ground pepper

2 teaspoons kosher salt

non stick cooking spray

DIRECTIONS:

Season chicken thighs with salt and pepper and add to a deep skillet or heavy pan with olive oil. Cook on both sides until browned, about 8- 10 minutes.

Add water, celery and garlic cloves and bring to a boil.

Lower to simmer, cover and cook for 20 minutes.

Remove chicken to a plate to cool slightly. Remove skin and bones and shred or roughly chop chicken. Set broth aside.

Preheat oven to 350°.

Crumble baked cornbread into a large bowl, add seasoned stuffing crumbs.

Add butter to a skillet and melt over medium heat. Add onions and celery, cook until softened. Stir in cream and mix well.

Pour onion mixture over cornbread mixture and add chicken.

Mix 2 cups of reserved broth with 2 beaten eggs, pour over dry ingredients and stir until combined.

Add more broth 1/2 cup at a time until well moistened but not runny.

Add garlic, sage, rosemary, salt and pepper and mix until thoroughly combined.

Pour mixture into a well greased 9 x 13 baking dish, spreading evenly.

Cover with foil and bake 1 hour. Remove foil and bake another 30 minutes or until top and edges are browned.