Grandma’s Chicken and Dressing Casserole

Ingredients

• 6 chicken breasts (or one 3 lb. broiler or fryer, cut up)
• 1 stalk celery, halved
• 1 small onion, halved
• Salt to taste
• 1 large skillet cornbread (your favorite recipe)
• 1 sleeve saltine crackers, crushed
• 8 hard-boiled eggs, chopped
• 1 stick butter (4 ounces)
• 1 bell pepper, finely chopped
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 1 to 2 teaspoons Sage
• salt and pepper to taste
• 2 14-oz cans chicken broth (low sodium)
• 2 10-oz cans cream of chicken soup, diluted with 2 cans water

Instructions

1. Combine chicken, celery stalk and small onion with enough water to cover in a large Dutch oven or heavy pot. Add salt. Bring to a boil over medium-high heat; reduce heat, and simmer about 1 hour or until tender. Transfer chicken to a large bowl and cool briefly; Strain and reserve broth. Remove skin and bones from chicken and cut into bite-sized pieces.
2. Saute chopped bell pepper, onion and celery in butter until translucent and tender.
3. Crumble cornbread in a large bowl; add crackers, eggs and sauted vegetables. Add sage and season with salt and pepper to taste.
4. To reserved broth, add canned chicken broth and diluted soup; mix well. Combine liquid, cornbread mix, and chopped chicken; mix well.
5. Pour into a large, lightly greased, casserole or baking dish and bake in 400 degree oven until set and golden brown, about 35-45 minutes.
6. Makes about six to eight servings.