Budget Meals with Chicken #1: Chicken with Dressing Cassarole

2 lg chicken breasts, OR 8 legs OR 6 thighs with bone and skin
12 oz onion, chopped
12 oz celery, chopped
12 oz carrot, shredded
1 yellow crookneck squash, sliced very thin
16 oz package of prepared bread for stuffing, or 1 loaf of day old bread, chopped, or cut in a blender, then left to dry out for at least 1 hour, stirring occasionally.  If you live in a humid climate, this make take longer, or require the crumbs be spread on a pan and place in the oven on warm. Left over biscuits or cornbread can also be added to the crumbs.
1 t salt
2-2 t rubbed sage
1/2 t black pepper
1/2 t paprika
2 boiled eggs, chopped fine
4 c chicken stock
2 c water

  • Brine the washed chicken in a quart of water with 6T salt for 2 hours (in fridge)
  • Bring water and stock to a boil, then add chicken, celery, onion, and carrot.  Simmer on high until chicken is very tender, then strain off liquid into a separate pan, and remove chicken.  Throw away the chicken skin and bones, then chop and shred the meat into 1/2″ pieces.  Add chicken and veggies back to the stock, along with seasonings and squash.
  • Reduce stock to no more than 3 cups total, then add bread crumbs (or crumb mixture if you have added biscuits or cornbread,) and chopped eggs
  • Preheat oven to 350
  • Add all the mixture to a deep baking dish sprayed with PAM, and cover lightly with foil.  Bake for 30 minutes, then remove foil cover and bake another 20-30 minutes until brown.  Dust lightly with paprika and serve with a green vegetable or salad.

This recipe should serve 6-8 people for about 13.00.

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