Crock Pot Chicken and Dressing Casserole
Crock Pot Chicken and Dressing Casserole consists of a traditional southern cornbread dressing with lots of tender, shredded chicken mixed in. Add some green beans and rolls and you have a comfort food meal that tastes just like Thanksgiving.
Servings: 8
Ingredients
- 8 tablespoons butter, divided
- 1 medium onion, diced
- 2 celery ribs, diced
- 3 to 4 boneless, skinless chicken breasts
- 1 teaspoon seasoned salt, divided
- 3/4 teaspoon black pepper, divided
- 1 (10-ounce) can condensed cream of chicken soup
- 1 (10-ounce) can condensed cream of celery soup
- 2 large eggs
- 2 cups chicken broth
- 1/2 cup milk
- 2 teaspoons dried sage
- 1 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1 (12-ounce) bag cornbread stuffing mix, I use Pepperidge Farm
- 3 cups herb seasoned stuffing mix, I use Pepperidge Farm
Instructions
- Melt 4 tablespoons of butter in a large skillet over medium heat. Add onion and celery and cook until softened, about 5 minutes. Set aside.
- Place chicken breasts in a greased 6-quart or larger slow cooker. Sprinkle with 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper.
- In a large bowl, stir together condensed cream of chicken soup, condensed cream of celery soup, eggs, chicken broth, milk, dried sage, poultry seasoning, garlic powder, reamining 1/2 teaspoon seasoned salt, and remaining 1/2 teaspoon pepper.
- Stir in the cornbread stuffing mix and the herb-seasoned stuffing mix.Stir in the onions and celery.
- Transfer stuffing mix to slow cooker and spread over chicken.
- Cut remaining 4 tablespoons of butter in slivers and scatter them on top of the casserole.
- Cover and cook on LOW for 4 hours.
- Use 2 forks to shred the chicken. Serve.
Nutrition
Calories: 398kcal