Chicken Casserole - My remake of an old recipe -

Chicken compliments of https://thecliparts.com

Morning Sweet Friends 

Welcome to August......

Hope you had a really great weekend,

with some fun and rest...........

Ours was quite busy for a change,

had a young couple we are working

 with over on Friday evening,  had a

 baby shower for another girl in our 

class early Sat. afternoon,  and then 

our lil darling arrived about 4 pm.

 for  a sleepover.  It was all great fun.....

but by Sunday afternoon I was totally

exhausted and I am sure the heat index

was a big help in that too.  So I took a

good long nap......and was glad I had

nothing I had to do on Monday!!  lol

Was on the phone with our daughter

Dee for a long time yesterday,  as

she was telling me about their trip to

 Charleston, S.C. over the weekend.

 It is looking very likely that they 

may be moving there in the next 

few months. It is about 10 degrees

hotter there,  which she is not 

thrilled about, since the weather is

so great in Asheville, but the have 5

beaches, which she is thrilled about!!

so will know sometime soon how it

is gonna play out!

One nice thing we love about it....

 is it will only be a 51/2 hr. drive 

rather than a 91/2 hr drive,

So can't help but love that!

Thought I would share this great

Chicken casserole with you....I

used to make this all the time when

the kids were growing up and I

seriously have no idea where I got

this recipe,  but stopped making it

about 10 or so years ago after hubby

had his heart surgery as I used to

use stove top stuffing in it, but un-

fortunately they put hydrogenated 

oils in their stuffing, and that is a

 huge No No for heart patients.

So happened to think about it one

day while I was in the grocery 

store and just thinking about how

good it was made me think I can

probably make my own cornbread

dressing and redo the recipe, so

that is what I am sharing with you

in the recipe below.  So hope you

give it a try.....it is definitely a kid

friendly recipe.........most kids I 

have tried it on love it........as well

as the big kids!!  lol

Chicken Casserole Recipe

Ingredients

Krusteaz Southern Cornbread mix

1 1/3 cups of milk or buttermilk

( I used lactaid lowfat milk)

1/3 cup vegetable oil or melted butter

(I use light tasting olive oil)

2 eggs

(I used eggbeaters in the equivalent

of 2 eggs)

*The above items are to make the cornbread

according to package directions.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

2 tablespoons of butter

1 medium chopped onion

4 stalks of  chopped celery

2 eggs

2 cups of chicken stock

(I used low salt chicken boullion)

2 Tablespoons of dried sage

(think I might use a lil more the

next time)

1/3 cup of Mayonaise

( I used Hellmans light Mayo)

2 cups cooked chicken (diced or shredded)

(I used Rotisserie chicken I had left over)

Salt and Pepper to taste

1 8oz. package of Shredded Sharp cheddar cheese

Directions

First you start with this Krusteaz 

Southern cornbread mix, or of

course, you can make your own

cornbread, if you buy some corn

meal there is probably a recipe

on the box, but I thought of this

old recipe while I was at the store

 and in high heels and my feet

 were hurting, so this was

 closer..........lol

I made the cornbread the day before.

Just follow instructions on the box.

and if you are making it the same 

day, just cool it first.

Then you cut the cornbread in fairly big 
pieces, and I just rolled it between my 
hands to crumble it all up.  Make sure
 to wash your hand first....

Don't want anyone to think we are

unhygenic here...........lol

You will need 4 cups of cornbread crumbles

Now is a good time to preheat your oven to

350 degrees, and grease a 9" X 13" baking dish.

Now chop your onions and celery,

then in a large skillet over medium heat, 

melt the butter and saute the onions and 

celery until soft.

They should look like this,  try a pc. of 

celery to make sure it is sof enough before 

you finish sauteing.

Now in a large bowl,  add  the 4 cups of 

crumbled cornbread, the sauteed onions

and celery, eggs, Chicken bouillion, sage

and salt and pepper to taste,  mix well.

Add 1/3 cup of Mayo and stir well.

 It should look like the above picture.

Now is the time to add and stir in

 the 2 cups of chicken as well.............

Put it in your prepared baking dish.

Then add the cheese on top, and bake

at 350 degrees for 30 minutes.

Confession......

put the cheese on top and then realized

 I forgot the chicken.........lol,

so I had to scrape the cheese off and stir in the 

chicken, and in my panic over the chicken, 

I forgot to take a picture of how nice it looked

with the cheese on top.  lol

This pic above was taken after I added the 

chicken and had put the cheese back on so

the stuffing was mixed with the cheese
 some. lol but it tasted fine,  and once the 
cheese all melted you could never tell.....

I also forgot to take a picture of the

finished product,  but did have a small

piece left in the fridge so took a shot 

of that, so you get the idea.

We both really enjoyed it!

It really isn't as hard as it sounds!!

and if you want... you can  always
use  cornbread flavor stovetop
 stuffing........

~~~~~~~~~~~~~~~~~~~~

Hope you give it a try......you won't be
sorry, especially if you like cornbread
 dressing!  lol

Glad you could stop by for a few 
minutes out of your day.

Have a fabulous Day!

Hugs and Blessings,
Nellie



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