I just have to share one of my new favorite recipes. It fits this time of year so well. And, I am happy to report that the entire family really likes it. I found it on cooks.com, which is not my normal recipe site, but a google search brought it up. Boy, am I glad it did! If you keep chicken broth and cream of chicken soup on hand, it can be made up with leftovers. I keep a gallon ziplock in the freezer for leftover cornbread and biscuits, then thaw and crumble as needed. I like to round out the menu with sweet potatoes, baked or mashed, and green beans. This is comfort food at it's best!
Crock-Pot Chicken and Dressing
1 1/2 lb boneless, skinless chicken (cooked and pulled apart)
2 cans cream of chicken soup
1 c. chicken broth
1 stick butter, melted
1 T. sage
2 eggs, boiled & chopped (I break them into a pyrex bowl, cover and microwave)
2 1/2 c. corn bread, crumbled
1 c. white bread or biscuits, crumbled
1 onion, chopped (I use dehydrated)
Spread 1/2 can of chicken soup in bottom of crock pot. Reserve remaining 1/2 can for topping. Combine all other ingredients except chicken. Alternate layers of the dressing mixture with chicken, ending with chicken. Spread reserved chicken soup on top. Cook on low for 3-4 hours. Enjoy!
*This recipe is linked to the Ultimate Recipe Swap at Life As Mom.