Ingredients
Scale
- 3 c cooked chicken, shredded or diced
- 1/2 c onion, finely diced
- 2 stalks celery, finely diced
- 6 Tb butter, divided
- 1/4 c flour
- 4 c chicken broth, divided
- 1 1/2 c milk
- 1 tsp thyme, divided
- 3/4 tsp salt, divided
- 1 tsp ground black pepper, divided
- 1/2 tsp sage, divided
- 1 package (14 ounces) dry cornbread dressing mix
Instructions
- To begin, you will need about 3 cups of cooked chicken. You can use a rotisserie chicken or you can simmer a couple chicken breasts or thighs in some salted water until it is cooked through. Shred or dice the chicken and set it aside for now.
- Preheat your oven to 350 degrees.
- Finely dice the onion, and celery.
- In a saucepan, melt 4 tablespoons of the butter.
- Add in the onion & celery and simmer until they are tender.
- Scoop half of the mixture into a mixing bowl. Set aside for a moment.
- To the saucepan, add the remaining 2 tablespoons of butter. Over medium low heat, melt the butter.
- Sprinkle in the flour. Whisk it in and let it cook for just a minute.
- Pour in 1 1/2 cup of the chicken broth and the milk. Add in 1/2 teaspoon each of thyme, salt & pepper and 1/4 teaspoon of sage. Stirring continually, bring it to a gentle boil and it will thicken nicely. Remove from heat.
- To the onion mixture in the bowl, add the cornbread dressing, 1/2 teaspoon each of thyme and pepper, and 1/4 teaspoon each of sage and salt.
- Pour in the remaining 2 1/2 cups of chicken broth and stir to combine.
- Spread your cooked, shredded chicken in the bottom of a 9×13 or similar baking dish. Pour the gravy over the top.
- Spread the dressing mixture over all. Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes.
- And enjoy!