Ingredients (serves 6–8):
- 3 cups cooked chicken, shredded (rotisserie chicken works great)
- 4 cups cornbread or bread dressing (prepared from scratch or store-bought)
- 1 medium onion, diced
- 2 celery stalks, diced
- 2–3 cloves garlic, minced
- 1 ½ cups chicken broth
- 2 large eggs, beaten
- 2 tablespoons butter
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Salt to taste
- Optional: ½ cup chopped parsley for garnish
Instructions:
- Preheat oven: 350°F (175°C).
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Cook aromatics:
- In a skillet, melt butter and sauté onion, celery, and garlic until soft and fragrant.
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Prepare dressing base:
- In a large bowl, combine the cooked vegetables, shredded chicken, and bread/cornbread dressing.
- Add sage, thyme, salt, and pepper.
- Pour in beaten eggs and chicken broth, stirring until everything is moistened evenly.
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Assemble casserole:
- Grease a 9×13-inch baking dish.
- Transfer the mixture into the dish and spread evenly.
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Bake:
- Bake uncovered for 30–40 minutes, until the top is golden and slightly crispy.
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Serve warm:
- Garnish with fresh parsley if desired.
- Serve as the centerpiece for a cozy family meal or holiday dinner.
💡 Tips for extra Southern flavor:
- Add a splash of melted butter on top before baking for an extra golden crust.
- Use chicken thighs instead of breast for juicier, richer flavor.
- For a truly “Grandma-style” experience, bake in a cast-iron skillet—crispy edges and warm aroma guaranteed.
