CHICKEN & DRESSING BAKE serves 6-8
CRUMB TOPPING
1/4 cup + 1 tablespoon butter
1/4 cup slivered almonds
1/2 cup Panko bread crumbs
- Melt 1 tablespoon butter and coat almonds.
- Microwave almonds 2-3 minutes until well toasted.
- Stir in Panko crumbs and 1 tablespoon of the parsley. Set aside.
CASSEROLE
4 cups Herb Stuffing Mix (Stove Top or homemade)
1 + 1 tablespoons FRESH chopped parsley
1 tablespoon butter
3 slices bacon, diced
1 LARGE shallot, diced
2 stalks celery, small diced
1 SMALL red pepper, chopped
4 LARGE mushrooms, sliced thin
4 cups chopped rotisserie chicken pieces
1 can cream of chicken soup
1 cup WHOLE milk
2 LARGE eggs
- Preheat oven to 350°.
- Combine bacon, shallot, celery, mushroom and butter in a large skillet, sautéing 4-5 minutes until softened.
- Toss stuffing mix, chicken pieces, parsley and shallot mixture together until well mixed.
- Arrange evenly in the bottom of a buttered 9×13 baking dish.
- Whisk together the soup, milk and eggs.
- Pour soup mixture over stuffing mixture, gently mixing all together.
- Top with crumb topping.
- Bake 30 minutes.
