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 …
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