Best Lisas Chicken Dressing Recipes

LISA'S CHICKEN AND STUFFING CASSEROLE

Steps:

• 1. Preheat oven to 350 F. Coat a 9X13-inch baking dish with cooking spray. Sprinkle 3/4 cup stuffing mix into pan; top with chicken. In a large bowl, whisk together or soup and broth until blended; pour over chicken and sprinkle remaining stuffing mix over soup mixture and top with melted butter. Bake, uncovered for 35 minutes, or until casserole is thoroughly heated and golden.

LISA'S CHICKEN & DRESSING

Steps:

• In a large stock pot boil the chicken breasts in the water with the salt for 1 hour, until tender. Reserve the chicken stock. In a large bowl combine the cornbread, biscuits, sage, black pepper, onion, and celery. Add the stock from the chicken until the mixture is the consistency of cornbread batter. Don't leave it too dry. Add more broth or water if necessary. In a small bowl beat the egggs, and add to the dressing mixture. Pour the mixture into a large baking pan. Bake at 350 F. oven for 1 hour. Serve with the cooked chicken.
• To make the gravy, combine 1 can of cream of chicken soup with 1 cup of chicken broth, and 1 to 2 tbsp of cooked dressing. Heat in over a medium heat for 15 minutes.

CHICKEN DRESSING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large saucepan, bring the chicken broth to a boil.
• In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
• Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
• To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
• Bake in preheated oven for 1 hour, or until set and well browned.

SOUTHERN CHICKEN AND DRESSING

Steps:

• Mix together cornbread batter according to your cornbread recipe or mix instructions. Add diced celery and onions to the batter and bake as directed. Remove cornbread from oven and allow to completely cool. Shred rotisserie chicken. Set aside.
• Preheat oven to 375° Fahrenheit.
• Finely crumble up cornbread and stale bread. Add salt, pepper and poultry seasoning. Mix together well. Toss together with shredded chicken.
• Add eggs. Mix well with fork or hands. Mix in butter and 1.5 cups broth with hands or fork
• Spoon cornbread dressing into a greased 9x13 pan or 5 quart casserole dish. Pour remaining chicken broth over the top. Bake covered with foil or a lid for 25 minutes and uncovered for 20 minutes. Chicken and Dressing is done when top is browned and edges are bubbling.

LISA'S ORIGINAL HERBED FRIED CHICKEN MIX--UPDATED!

Steps:

• 1. Mix together in Ziploc bag. I separate into portions so that I don't get the whole batch all messy! I store the unused portion in the freezer for the next time around. This will probably be enough for you to fry up multiple batches, and it's great to keep a bag on hand for last minute cravings for chicken!
• 2. The way I do my fried chicken is this...I either buy boneless thighs and breasts (chicken tenders are also great) and chunk them up into chicken strips; or I cut up, skin, and bone a whole chicken and cut into strips and bite-side pieces. (the leftover carcass is awfully good to make chicken stock!) Keeping the chicken boneless makes it fry faster and is a lot more kid-friendly, but there's nothing wrong at all with doing it bone-in, the good old-fashioned way either! I've done it that way too! If you're like me, you generally look for what's the better bargain at the time. There IS no bad fried chicken...some's just better than others!
• 3. If you're interested in how I actually marinate my chicken prior to frying, I soak my cut-up chicken pieces several hours or overnight (refrigerated) in a mixture of about 4 cups buttermilk, ½ cup apple cider vinegar and about ½ large bottle Frank's Red Hot (you can half this...when I fry, it's usually for a crowd, and the marinade goes a long way). Don't be fooled by the hot pepper sauce...this chicken is not "Cajun spicy" as you might imagine...just very flavorful instead of hot. When ready to fry, I add a couple beaten eggs to the buttermilk & chicken with about a cup of the coating flour mix, and stir it with my hands. It should be about the consistency of pancake batter.
• 4. Lift chicken out of buttermilk marinade, drain off excess and dredge in a plate of the coating to thoroughly coat. (If you'll gradually add dry coating to the dredging plate, you won't waste your whole bag of coating by getting it wet and clumpy) Fry the way you normally prefer to fry your own--deep fried at 350 degrees, or low and slow in a cast iron skillet. When it's tender on the inside and deep, golden brown on the outside, you're there. There is no wrong way to do this...marinated or just washed and rolled in the dry mix. Before the buttermilk kick we got on, I just washed and cut up the chicken and left to soak in a light brine mixture...but if you do this, don't add too much salt or your chicken will be too salty. The kosher salt is good to get excess blood out of the chicken (I hate that white gunk that forms on chicken when it's not bled well), but the chicken does absorb some of the saltiness. Just be aware of that, and adjust accordingly! Some folks also prefer to do an egg dip instead. I've done that and it's good too. Fix this the way YOU like it!
• 5. Drain fried chicken on paper towels and serve. It's good hot, it's good cold-- and maybe, just maybe, you'll have a few pieces leftover for a midnight icebox raid!

LISA'S TRADITIONAL STUFFING

Steps:

• Place bread cubes in a large bowl.
• Heat oil in a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onions, celery, 1/2 cup butter, and garlic. Saute until onions appear translucent, about 5 minutes.
• Add sage, parsley, savory, salt, pepper, Italian seasoning, marjoram, thyme, and nutmeg; mix well. Stir in 1 cup broth.
• Slowly pour broth and sausage mixture over bread cubes, stirring continuously as you pour. Add additional broth and butter as desired.
• Stuffing is ready to bake in the oven or stuff in the bird.