Chicken & Dressing Casserole

Chicken & Dressing Casserole 4 large chicken breast, cooked and cubed 1 pone cornbread (about 4 C. crumbled I keep a pone in the freezer all the time) NOTE: A pone is just a pan of cornbread. My pan made just over 4 cups of crumbled cornbread and I used all of it in my dish. 1 small onion, chopped 1 stalk celery, diced 4 eggs, boiled and chopped 2 C. chicken broth 1 10.5 oz. can cream of mushroom soup 1/4 tsp. salt 1/2 tsp. black pepper 1/2 tsp. poultry seasoning (optional) 2 T. melted butter Combine all ingredients in a bowl and pour into a 9 x 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 tsp. salt 1/2 tsp. black pepper pinch of cayenne pepper Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. 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.