My favorite holiday dish isn’t the turkey, the roast beef, or even the macaroni and cheese. It is Mom’s dressing.
The dish has many monikers: stuffing, chicken and dressing, cornbread dressing, but whatever you call it, it’s Forking Good!
Mom is sharing the recipe today to this rich, bready, meaty and moist casserole pan full of deliciousness that’s perfect for any holiday table.
You’ll need these ingredients
- 2 12 oz. bags Cornbread Stuffing
- 1 12 oz. bag Herb Seasoned Stuffing
- 2 32 oz. cartons chicken broth
- 2 10.5 oz cans Cream of Chicken Soup
- 1 22.6 oz. can Cream of Mushroom Soup
- 1 tbsp. Better Than Bouillon concentrate
- 1 tsp each: garlic, black pepper, onion powder; 1/2 tsp. salt
- 1 stick butter
- 6 cooked chicken thighs, shredded
Now here is how you prepare it.
- Add broth to large pan, along with soups and seasonings. Bring to boil.
- Reduce heat to simmer, add in chicken ^ bags of stuffing mix.
- Add in the stick of butter.
- If needed, add more water to fully hydrate the stuffing.
- Cut heat & stir until you have a thick slurry.
- Scoop into baking dish.
- Cover & bake for one hour.
- Uncover & bake until dark brown (20-30 min)
Lastly, let it cool for about 30 minutes, then cut into that thing and enjoy. Plan on having seconds when this dish is involved. I always do.
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