Chicken and Dressing Casserole

 cornbread (about 4 C. crumbled)

4 large chicken breast, cooked and cubed

1 10.5 oz. can cream of mushroom soup

1/2 tsp. poultry seasoning (optional)

4 eggs, boiled and chopped

1 small onion, chopped

1/2 tsp. black pepper

1 stalk celery, diced

2 C. chicken broth

2 T. melted butter

1/4 tsp. salt

Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.

Gravy:

1/2 C. unsalted butter

1/2 C. all purpose flour

1 quart chicken stock

1/3 C. heavy cream

1/4 tsp. salt

1/2 tsp. black pepper

pinch of cayenne pepper

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.

Serve the casserole with gravy over the top and a big side of mashed potatoes. 

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