Chicken Dressing

Name: Chicken Dressing
Ingredients: 3 pkg. cornbread mix; 2 cans cream of chicken soup; 2 cans cream of celery soup; 1 c. uncooked rice; 4 to 5 slices bread, toasted; 1 large onion, diced; 1 pack green onions, chopped; 3 to 4 ribs celery, chopped; bacon drippings; 1 to 2 c. hot water; 2 cans chicken broth or broth from cooking chicken; 1 stick oleo; 1 Tbsp. poultry seasoning; 1 Tbsp. black pepper; 1 tsp. red pepper; 1 tsp. garlic powder; 6 boiled eggs, chopped (optional); 1 apple, peeled and chopped

18 ingredients

7 steps

Ingredients

3 pkg. cornbread mix
2 cans cream of chicken soup
2 cans cream of celery soup
1 c. uncooked rice
4 to 5 slices bread, toasted
1 large onion, diced
1 pack green onions, chopped
3 to 4 ribs celery, chopped
bacon drippings
1 to 2 c. hot water
2 cans chicken broth or broth from cooking chicken
1 stick oleo
1 Tbsp. poultry seasoning
1 Tbsp. black pepper
1 tsp. red pepper
1 tsp. garlic powder
6 boiled eggs, chopped (optional)
1 apple, peeled and chopped

Directions

1

Bake cornbread as directed.
2

Toast bread and crumble. Mix with crumbled cornbread.
3

Cook rice in salted water until soft and add to bread mixture.
4

Saute onions (white and green) and celery in a stick of oleo; add soup to the vegetables and heat.
5

Pour mixture into bread mixture and mix well. Add spices, apple and eggs. If mixture is not very moist, add a can or two or more of chicken broth until mixture is very moist.
6

Put in greased casserole dishes and bake at 400° until lightly brown on top.
7

Makes enough dressing for 10 to 15 people.