CHICKEN AND DRESSING CASSEROLE

INGREDIENTS:

cornbread[about 4 C. crumbled]
4 large chicken breast, cooked and cubed
1 10.5 ounces can cream of mushroom soup
1/2 Teaspoon. poultry seasoning[optional]
4 eggs, boiled and chopped
1 small onion, chopped
1/2 Teaspoon. black pepper
1 stalk celery, diced
2 C. chicken broth
2 T. melted butter
1/4 Teaspoon. salt
Combine all ingredients in a bowl and pour into a 9×13,
lightly greased casserole dish. Bake at 350 degrees for  40 – 50
minutes or until set.
Gravy:
1/2 C. unsalted butter
1/2 C. all purpose flour
1 quart chicken stock
1/3 C. heavy cream
1/4 Teaspoon. salt
1/2 Teaspoon. black pepper
pinch of cayenne pepper

INSTRUCTIONS:

-Melt butter in a saucepan over medium heat.Whisk in flour and cook for 2minutes.Gradually whisk in chicken stock.
Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6minutes. Stir in heavy cream, and season with salt , pepper , and cayenne pepper.
Serve the casserole with gravy over the top and a big side of mashed potatoes.