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If the dressing thickens after storage, whisk in some water until smooth again.

Coat Chicken: Dredge the chicken breasts first through mayo on both sides, then through the breadcrumb mixture

You Might Also Like: New Orleans Style Oyster Dressing Ingredients 1 loaf (24-inches long) French bread 1 sticks (12 tablespoons) butter, divided 1 cup chopped onions cup chopped celery cup green bell pepper 1 cup chopped smoked or andouille sausage 2 garlic cloves minced 1 pint fresh oysters juice reserved, chopped if needed cup chopped fresh parsley cup chicken broth sleeve (about 15 saltine crackers), crushed Instructions Preheat oven to 350 degrees