Chicken and Dressing Casserole

Ready for some quick home cooking after your Spring vacation? This quick Chicken and Dressing Casserole comes together in a snap, and showcases plenty of seasonal flavor. Check out our March/April issue for even more yummy casseroles! 

Chicken and Dressing Casserole
Makes 4 to 6 servings
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  1. 6 cups cubed cornbread (about 2-inch cubes)
  2. 3 cups shredded cooked chicken
  3. 2 tablespoons unsalted butter
  4. 1 1⁄2 cups frozen vegetable seasoning blend (celery, bell pepper, onion, and parsley)
  5. 1⁄4 cup thinly sliced leeks
  6. 1⁄4 cup all-purpose flour
  7. 2 1⁄2 cups chicken broth
  8. 1 teaspoon poultry seasoning
  9. 1 teaspoon salt
  10. 1 teaspoon chopped fresh thyme
  11. 1⁄2 teaspoon ground black pepper
  12. 2 large eggs, lightly beaten
  13. 1 (1-pound) bunch fresh asparagus, blanched and cut into 2-inch pieces (see tip)
  14. Garnish: fresh thyme
  1. Preheat oven to 375°. Spray a 21⁄2-quart baking dish with cooking spray.
  2. In a large bowl, combine cornbread and chicken. Set aside.
  3. In a large deep skillet, melt butter over medium-high heat. Add seasoning blend and leek; cook, stirring occasionally, until most of the liquid is evaporated and vegetables are lightly browned, about 5 minutes. Sprinkle with flour; whisk in broth, poultry seasoning, salt, thyme, and pepper. Bring to a boil, whisking frequently. Reduce heat to medium-low; simmer until thickened, whisking frequently, about 2 minutes. Remove from heat; let cool for 10 minutes. Add eggs, asparagus, and broth mixture to chicken mixture; stir gently to combine. Spoon mixture into prepared dish.
  4. Bake, covered, for 25 minutes. Uncover, and bake until set and heated through, about 15 minutes. Garnish with thyme, if desired.
  1. Kitchen Tip: To blanch asparagus, bring a large saucepan of salted water to a boil over high heat. Add asparagus to pan; cook 2 minutes. Drain and rinse with cold water until no longer warm.
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