He’s famous for his NSYNC harmonies and smooth dance moves, but Lance Bass is just as comfy in the kitchen as he is onstage. The Mississippi native who now hosts SiriusXM’s music and pop culture news show Dirty Pop with Lance Bass and is a daily panelist on NBC’s The Meredith Vieira Show has a special passion for this hearty recipe of his grandmothers. “I love making my mimi’s chicken and dressing around the holidays, Lance says. It’s a Bass family classic, and to me it tastes just like home.


1 medium (4-lb.)

4 hard-boiled chicken eggs, chopped

6 tbsp. butter

1 (14-oz.)

1 cup diced bell can chickenpeppers mushroom soup

2 cups diced green (optional) onions

1tsp. poultry

2 cups diced onions seasoning

2 cups diced celery

Saltand pepper,

1 loaf cornbread to taste

1 sleeve crackers

3 large eggs, or 6 slices white beaten bread


1 Clean chicken and place in very large pot containing 5 quarts boiling salted water. Cover and let cook on high for lO minutes, then on medium for 50 minutes. Remove chicken from pot Separate meat from bones, discarding bones and setting aside

5 cups chicken meat. Strain broth, reserving 8 to lO cups for casserole. (Freeze remaining broth, if desired.)

2 butter in large saucepan over medium heat and saute peppers, onions and celery until tender.

3 In large bowl, crumble cornbread and crackers or white bread. Add sauteed vegetables, boiled eggs, soup (if desired), seasoning, broth, and salt and pepper. Mix in beaten eggs.

4 Add 5 cups cut-up chicken to mixture. Mix and pour into large, buttered casserole dish or 2 (ll-by-9-inch) pans. Preheat oven to 400°F. Cover dish with foil and let cook 20 minutes; then remove foil and let cook for another 40 minutes, or until top of casserole is golden brown. Portion individual servings onto plates and dig in!


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