Ingredients

The following ingredients have 10 Servings
  • 3 cup roasted chicken (roughly chopped)
  • 1/4 cup butter or light butter
  • 1 celery rib (diced)
  • 1 small onion (diced)
  • 1/2 cup diced red or green bell pepper
  • 1 12 oz package cornbread stuffing mix (i.e. Pepperidge Farm)
  • 2 cup low sodium chicken broth
  • 2 tsp poultry seasoning (divided)
  • 1/2 tsp freshly ground black pepper (divided)
  • 1 10 3/4 oz can cream of chicken soup
  • 1 10 3/4 oz can cream of celery soup
  • 1 1/4 cup milk
  • 1/4 cup mayonnaise or sour cream
  • 2 Tbsp grated Parmesan cheese
  • 1 tsp garlic salt

Instruction

  • Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray.Set aside.
  • In a large skillet, met the butter. Add diced celery, onion and bell pepper. Cook for 5 minutes until softened and beginning to brown.
  • Add cornbread stuffing mix, 2 cups of chicken stock, 1/2 tsp poultry seasoning and 1/4 tsp black pepper. Stir well and remove from the heat. Set aside.
  • In a mixing whisk together both soups, milk, mayonnaise, Parmesan cheese, garlic salt, 1 1/2 tsp poultry seasoning and 1/4 tsp black pepper. Mix well.
  • Stir 1/2 cup of the creamed mixture into the cornbread dressing.
  • To assemble, spread 1/2 of the cornbread dressing into the bottom of the baking dish. Arrange the chopped chicken on top.
  • Drizzle evenly with the creamed mixture and finish with the remaining cornbread dressing.
  • Bake covered with foil for 30 minutes then uncover and bake for an additional 15 minutes or until golden and bubbly around the edge.
  • Serve immediately.