Are you looking for a Sunday sit-down dinner taste without the hours of prep?

This Chicken and Dressing Casserole recipe is the perfect dish to have the family clamoring around the dinner table…

You can find this yummy casserole in–you guessed it– Gooseberry Patch’s Big Book of Home Cooking, due out the 20th of this month… (Psst… you can pre-order it on Amazon for $20 here or enter to win it here).

First up, melt a stick of butter or margarine in a skillet.

Meanwhile, chop up 1 cup onion (Psst… all you FREEZE-O-RAMA mamas out there remember to chop up the rest of that onion and pop it in the freezer for easy, tear-free onion usage in the future)

Now grab your celery and wash it up.

Give a stick to the alien hanging out in your kitchen pretending to be your child per her request?!?

And chop up 1 cup of celery.

Now if your alien won’t eat up the rest of that celery, chop it up and freeze it up too.

By now, your butter should be melted, so toss in your celery and onion and cook them up until they are nice and tender.

Now take a minute to note how wonderful your kitchen smells right now…

Pour those yummy veggies into a a mixing bowl.

Add in 2 cups of cornbread crumbs

And 2 cups of bread crumbs or stuffing mix like I did here

Add 1 can Cream of Chicken Soup

Sprinkle on a little ground sage.

Enter my secret weapon. You can cook up 5 chicken breasts and chop them up or, grab a bag of these precooked chicken strips and chop them up and toss them in. I added 2 cups.

Now mix it up and pop into a casserole dish.

And grab a jar of gravy…

Pour the gravy over the top…

Now toss ‘er in the oven for 1 hour at 375 degrees