Chicken Dressing Casserole

By Nathan Lambert

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    This is a recipe my grandmother always makes on Thanksgiving. This is my favorite Thanksgiving dish, and I hope you’ll enjoy it too.

-5 Chicken Breasts

-Stuffing Mix of your choice

-A tablespoon of salt, pepper and sage

-32 oz Chicken Broth

-1 Diced Onion

-Prepare a pan of cornbread according to the number of people you’ll be serving

-6 Stalks of Diced Celery

-2 Sticks of Salted Butter

    Take the cornbread and crumble it into a large bowl, then add the stuffing mix. Simmer chicken until internal temperature is 165°F, then drain and shred the chicken, removing any inedible parts. Then, pour the chicken broth into the pot and let it come to a boil. While you wait, caramelize the onions and celery in a pan with a half stick of butter. Put the onions and celery into the bowl of dry ingredients, then put shredded chicken and sage into the pot and let it sit for 10 minutes. Afterward, pour chicken broth into the bowl of dry ingredients, mix, and pour into a large pan. Bake for 30 minutes or until golden brown. Let it cool and serve!