Chicken And Dressing

Name: Chicken And Dressing
Ingredients: 5 pkg. Mexican cornbread; 5 pkg. sweet yellow cornbread (if not sweet, add 1 c. sugar); 2 c. onions, chopped; 2 c. celery; 2 c. bell pepper; 10 hard-boiled eggs, chopped; 1 can cream of celery; 2 tall bottles rubbed sage; 6 cans cream of chicken soup; 2 cans cream of mushroom soup; chicken broth; skinless chicken, cooked and deboned

12 ingredients

11 steps

Ingredients

5 pkg. Mexican cornbread
5 pkg. sweet yellow cornbread (if not sweet, add 1 c. sugar)
2 c. onions, chopped
2 c. celery
2 c. bell pepper
10 hard-boiled eggs, chopped
1 can cream of celery
2 tall bottles rubbed sage
6 cans cream of chicken soup
2 cans cream of mushroom soup
chicken broth
skinless chicken, cooked and deboned

Directions

1

Cook cornbread as directed on package.
2

When cornbread is done, crumble in a bowl and add onions, celery, bell peppers, eggs and sage.
3

Mix and stir well.
4

Mash all cornbread clumps.
5

Add all soups.
6

Mix extremely even.
7

Add chicken broth.
8

Let stand to absorb.
9

Repeat until cake mix like batter (thick and creamy). Must remain loose.
10

Add cooked chicken and pour into greased pan and cook at 400° until veggies are tender and top is brown, usually 1 1/2 to 2 hours.
11

Serves approximately 25.