Shelly's Recipe

CHICKEN AND CORNBREAD DRESSING - Crockpot

Category: Chicken

1 rotisserie chicken, meat pulled from bone
1 recipe Cornbread, crumbled
8 slices day-old bread, torn
2 stalks celery, chopped
1 yellow onion, chopped
2 cloves garlic, chopped
4 tbsp chopped fresh sage
2 tbsp chopped fresh thyme
1 tsp kosher salt
1 tsp ground black pepper
4 eggs, lightly beaten
2 (14-oz) cans chicken broth
2 (10.75-oz) cans cream of chicken soup
1 (10.75-oz) can cream of mushroom soup
3 tbsp butter
1 recipe Creamy Mushroom Gravy

Place chicken, Cornbread, bread, celery, onion, garlic, herbs, salt, and pepper in a 4-quart or larger crock pot. Stir to combine.

In a large bowl, whisk together eggs, chicken broth, and soups. Pour into crock pot. Stir to combine. Dot with butter. Cook on HIGH for 3 hours or on LOW for 4 to 5 hours. Stir halfway through cooking time. Serve with Creamy Mushroom Gravy. Yield: 1 1/2 cups

Creamy Mushroom Gravy
1 cup chicken broth
1 (10.75-oz) can cream of mushroom soup
1 (7-oz) can sliced mushrooms, drained
3 tbsp butter, diced

In a small saucepan, combine broth and soup, whisking to combine. Add mushrooms and butter. Cook over medium-high heat, stirring frequently, until butter is melted and gravy is hot.