Short Cut Chicken and Dressing

The cool weather makes me yearn for comfort food. Sunday chicken dinner. I had some rotisserie chicken leftover from my chicken pie and this is what I did with it. I warmed the cut up chicken in some broth and let it sit on low.

Roasted Butternut Squash

Cut up butternut squash

Olive oil




Chopped rosemary

I put the squash in a bowl and added enough olive oil to coat. I tossed in all the spices and rosemary and tossed to coat. Roast at 400 for 20 minutes.

Cornbread Dressing

1 Small cake of cornbread

2 Slices of white bread toasted until crisp

1/4 Cup of butter

1/4 of an Onion dices

Celery leaves chopped


Poultry seasoning



Chicken stock

1 Egg

Crumble the cornbread and toast in a large bowl. Cook the onion and celery in the butter until soft. Add the onion mixture to the bread mixture. Add in enough chicken stock to really moisten the whole thing. Add in all of your seasonings and taste. Adjust to your taste and add in the egg. Bake at 350 for 30 minutes or until a little brown on top.

Quick Green Beans

I slice of bacon

2 Tsp of olive oil

1 Small Bag of frozen whole green beans

Chicken stock



Cook your bacon in a skillet. Remove and set aside. Add your olive oil and green beans and saute a few minutes. Add the chicken stock and cover. Cook until the green beans are tender. Add salt and pepper to taste. Chop up the reserved bacon and add it to the beans.

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