Old Fashion Chicken and Stuffing
4 chicken breasts, cooked
2 pans of cornbread (about 2 quarts)
2 hot dog buns (really any leftover bread will work fine. I'd say about 3ish cups. Maybe a pinch more.)
2 1/2 Tbsp sage (more or less depending on your likeness of sage)
1 medium onion, chopped
2 celery stalks, diced
2 cans cream of chicken soup (1 for the cornbread, 1 for the crock pot)
1 stick butter, melted
2 cans chicken broth (3-4 cups) or water
Start off by poaching your chicken in a saucepan of water or chicken broth. Yes, canned broth is just fine. Now, let's talk about "Poaching". When you poach chicken, you want to be sure your meat is covered completely with your liquid. You don't have to fill your pot to the brim, just make sure its enough to cover your bird, I mean chicken. Bring the liquid to a BEFORE you add your chicken.
At this boiling point, you will want to lower the heat to a nice simmer. The surface of your liquid should "shimmy" a little, a nice ripple effect. Not boil or bubble, but shimmy. The temperature of the liquid should be around 190 on a cooking thermometer (get one!) When it reaches such, add your chicken. Please be careful doing this, don't DROP them in, gently ease them in. Depending on how much chicken you are poaching, the poaching time can vary. Give it 10-15 minutes, check and see if cooked through. There ya go, you poacher's you!
Go ahead and get your chicken poaching. While that's "simmering", start dicing your veggies and mixing up your cornbread. Grab your crock pot too.
Mix together cornbread, other bread, sage, onion, 1 can cream of chicken soup, melted butter, and two cans of your broth in a big bowl.
Your chicken should be getting close to being done. When it's done, let it cool down enough so you can shred it. I have found using 2 forks (1 for each hand) and "raking" it works well for a nice shred. You can most certainly dive in with your hands. That's fun sometimes too.
Now, with your other can of soup, take about half of it and "plop" it in the bottom of your crock pot. Spread evenly around. Now your going to top that with 1/3 of your cornbread mixture.
Next layer, your shredded chicken. Goes right on top of your cornbread. Next, yep, more cornbread, use another 1/3. Bet you can guess what's next...add more of your shredded chicken...You see how this is going now, so keep it up until you end with dressing as the last later.
Take that last half of the can of soup and smear (not plop :) over the top.
Cover and cook on low for three to four hours.
I had a little gravy leftover in the fridge, so I decided I'd like a little on my serving. So, the photo is "embellished" a little more than the recipe calls for. But, none the less...It is so good, so comforting and so easy to make. You can thank me later :)
Have a blessed weekend y'all!