Ingredients
4 cups cubed cooked chicken2 tablespoons all-purpose flour1/2 cup chicken broth1/2 cup milkSalt and pepper to tasteDRESSING:2 celery ribs, chopped1 small onion, finely chopped1 tablespoon butter1 teaspoon rubbed sage1/2 teaspoon poultry seasoning1/4 teaspoon salt1/8 teaspoon pepper2 cups unseasoned stuffing cubes, crushed2 cups coarsely crumbled cornbread1/2 cup chicken broth1 egg, beatenGRAVY:1/4 cup butter6 tablespoons all-purpose flour2 cups chicken broth1/2 cup milk
Preparation
Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken.
In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, cornbread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted in the center reads 160°.
For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing.
