Chicken & Dressing Casserole

I think I’ve lost my mojo. Or my mind. Or both. All I know is that I cooked three incredibly delicious recipes for the blog this weekend and couldn’t take any pictures worth taking.

I think maybe it’s time to invest in a camera. And to have good lighting. But, damn it! I don’t want to play dumb with all this. I’m not a full-time blogger. I’m like all of you. I have a full-time job (which has nothing to do with food, recipes or blogging). I have a family. And children. All of whom are involved in sports. No one has the time to do professional photo shoots.

It must be easy for me. And fun! I don’t cook just to take pictures and talk about it on my blog. I cook them so we can eat them. And that means I take pictures at dinnertime when all the good natural light has gone. If I complicate things too much, it won’t be fun anymore. It will be a chore. And cooking and blogging is my happy time. Not my work time.


3-4 chicken breasts (2 lbs.)

1 14-ounce can of chicken broth

3 celery stalks, finely diced

1 small onion, cut into small cubes

6 tablespoons of butter

1/2 cornbread pan* (6 servings), crumbled

1 can of chicken soup

1 teaspoon of salt

1/2 teaspoon poultry seasoning (more to taste if desired)

1/2 teaspoon pepper

1/4 teaspoon garlic powder

3 boiled eggs, peeled and diced (optional)


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