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Chicken and Dressing Casserole

There is one particular casserole however, that stands out as a family favorite around here. My mother has been making it for more than forty years now and after my husband had it for the first time at her house he practically begged me to get the recipe so I could make it for him at home. He once told me that if he was stranded on a desert island for the rest of his life and could only eat one thing, this would be it. High praise coming from a man who is one of the pickiest eaters I have ever known.

I will often divide this into two smaller 8×8 casseroles. One to eat now and one to freeze for later. It is my go-to recipe to take to someone who has been sick, just had a baby, a death in the family or when we have company over for a casual dinner.

Enter: Chicken and Dressing Casserole. A friend of my mothers shared this recipe with her years ago and it was a staple growing up for as long as I can remember.

We can almost always count on it being on the menu at Mom’s house at some point during our visits there and I try to keep it in the rotation at our own house in between. The original recipe calls for a whole chicken cooked and deboned. That is more work than I have time for so to cut my prep time I’ll use a purchased rotisserie chicken or cook a few chicken breasts and dice.

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CAJUN SHRIMP IN FOIL

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