Hazel Smith's Chicken Dressing Casserole

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I say the episode when she made this dish and I always wanted to try it. Well 6 years later, I finally tried it and I must say, it was very delicious. The chicken was very moist, however if I didn't season the water, the stock would of been very bland. Besides that, it was a very good casserole and I will make it again.

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I made this recipe with hesitation because I could see it would take a lot of time. I did it step by step, and let my chicken soak in the broth overnight after I took off the bones. I think that really helped in keeping the meat moist. I was very pleasently surprised at how good it turned out. One thing though. It took my oven an hour and forty minutes to cook it and turn golden brown. WOW was this a excellent recipe. As I said well worth the time and effort

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Mine came out nasty

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I did just like suggested but more cornbread and less white bread. Maybe added a little more broth (i like my dressing very moist. The Chutney was the best part. I used Maple glazed pecans for mine- just to die for. People wanted that chutney recipe from all around.

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This is a very good idea for chicken and dressing when you don't want to roast a chicken or turkey. I liked the dressing mixture but used my own cornbread recipe and giblet recipe because I like a milk based gravy best.

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This is an excellant recipe. I usually only make Turkey and Dressing during the holidays, but after finding this recipe, it will be used frequently.The only thing I have changed was to reduce the sage to 2 tablespoons. Thank you for such a delicious and easy recipe.

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I left out the chicken and it was a hit on Christmas Day. I believe I should have cooked the cornbread a little longer though. Next time I will make sure the cornbread is cooked completely.

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My mother is a true Southern cook and we made this for Thanksgiving. The dressing recipe is almost exactly like the dressing she makes. I followed her advise and added a lot more chicken broth than I would have thought was needed (almost all we had from cooking the chicken, but the dish turned out perfect. We froze one extra and plan to have it for Christmas with ham and beef tenderloin. You will not miss the whole turkey but it would still complement one.

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This recipe is great I tried this at home and was amazed by good how it was!!

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I gave this four stars instead of 5 only b/c I had to make a few adjustements to the recipe as written. We used both sage and poultry, and only 1 TBSP of each. Three Tablespoons of sage just seemed to be too much. We also used celery salt instead of regular salt. It was excellent comfort food. If you need a quick and easy recipe for southern style cornbread (i.e., not sweet this one is a great basic recipe.