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Chicken and dressing casserole

millay May 4, 2009 06:03 AM

My mother loves this dish and I wanted to make it for mothers day, but can't find a good recipe. Does anyone have one?

  1. c
    ChesterhillGirl May 5, 2009 05:47 AM

    I'd like to suggest a recipe that's a bit different. This is Lex's Roast Chicken from the Zingerman's Deli cookbook ("Guide to Good Eating"). I make this in a cast iron skillet. The bottom layer is good bread, then onions+celery+herbs mixture typical of stuffing, and then a butterflied chicken spread out on top, similarly lemoned- and herbed-up. Then you roast the whole thing and it is wonderful. Here's the recipe, on a site where the cookbook is excerpted. The recipe starts on page 121.


    1. l
      lexpatti May 5, 2009 05:43 AM

      I love this savory Mushroom and Fennel bread pudding, I wonder if you could add some chicken to it to make this casserole:

      1. bayoucook May 5, 2009 05:36 AM

        The one I love is at southernliving.com - Chicken-and-Cornbread Casserole -
        uses sour cream, mushrooms, cheese - cornbread only. It's the best! (let me know). If you can't find it (they remove stuff), let me know and I'll paraphrase it here.

        1. s
          Sharuf May 5, 2009 05:21 AM

          This is a "you don't need a recipe" sort of thing. Your favorite type of dressing, leftover bird (I prefer turkey) -- boneless -- all mixed together and baked until steamy hot. And -- this is important -- served with lots of gravy. And cranberry sauce.

          1. FoodFuser May 4, 2009 09:24 PM

            Emeril almost nailed it.

            It's gotta have celery and onions and sage. Fresh sage microdiced if possible.

            3 cups cornbread to 1 cup heavily toasted white bread, instead of 2 to 2.

            Main issue: take the time to SHRED the chicken, then chop to various sizes, rather than the uniformity of cubing. If using rotisserie, moisten it after shredding and chopping.

            Emeril maybe hasn't met Jimmy Dean. Adding just a few pieces of precooked sage breakfast sausage, pounded to tiny particles, adds to the matrix with that final "je ne sais quoi". If no sausage, pound and pulverize some of the chicken.

            Be sure to go Soupy soupy soupy way past what you'd think if it's your first time. It firms up. If it goes in only "moist", it dries out.

            1. littlew1ng May 4, 2009 05:12 PM

              just a tip — i like to mix french-style green beans into mine. really sends it over the edge :)

              1. k
                KiltedCook May 4, 2009 09:29 AM

                You need a recipe of this? Make a batch of Pepperich Farms Dressing and a rotisserie chicken as mentioend. Combine, dust with bred crumbs and Parmesan cheese and bake...

                2 Replies
                1. re: KiltedCook
                  bookwormchef May 4, 2009 10:05 AM

                  Yes, you could do that. However, noone in my family likes the flavor of a bought dressing mix. Thanks for the mention of the parmesan though, I would like to try it on my own dressing.

                  1. re: bookwormchef
                    millay May 4, 2009 11:44 AM

                    Thanks for the tips. My family doesn't like the boxed dressing either, shes a bit of a food snob.

                2. bookwormchef May 4, 2009 08:11 AM

                  This is my favorite one, courtesy of Emeril..I have also just used a rotisserie chicken and bought stock. I also only use cornbread, no white bread, as my mom and grandmother only used cornbread. Otherwise, it is really good.


                  1 Reply
                  1. re: bookwormchef
                    onrushpam May 4, 2009 02:21 PM

                    This Emeril recipe is pretty close to how I do it. I like to use 2 C of the Pepperidge Farm Country Style stuffing in place of the bread. It's cubes of several different breads and has good flavor. If you use white bread, toast it first. When he says you want it really wet, he means it! It should be almost soupy before you put it in to bake.

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