14ozdry cornbread dressing mixSuch as Pepperidge Farm
Instructions
To begin, place the chicken breasts in a saucepan.
Cover with water and add 1/4 teaspoon salt to the water.
Bring this to a boil over medium high heat.
Reduce the heat to a simmer and cook for 20-25 minutes, or until the chicken is cooked through and tender. When it is done, transfer the chicken to a cutting board and let it rest.
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 over medium low heat 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 1½ cup of the chicken broth and the milk. Add in ½ teaspoon each of thyme & pepper and 1/4 teaspoon of sage and salt. Stirring continually, bring it to a gentle boil and it will thicken nicely. Remove from heat.
Dice or shred the chicken.
To the onion mixture in the bowl, add the cornbread dressing, ½ teaspoon each of thyme, sage, and pepper and ¼ teaspoon of salt.
Pour in the remaining 2½ cups of chicken broth and stir to combine.
Spread your cooked, shredded chicken in the bottom of a 9×13 or similar baking dish that has been sprayed with non-stick cooking spray. Pour the gravy over the top.
Spread the dressing mixture over all. Bake uncovered for 25-30 minutes or until the dressing on top is golden and crisped.
Enjoy!
Notes
As a short cut, you can make this with leftover chicken or even turkey from another meal. You can also make this with rotisserie chicken from the store.