Chicken ‘N’ Corn Bread Dressing

Name: Chicken ‘N’ Corn Bread Dressing
Ingredients: 2 celery ribs, chopped; 1 large onion, chopped; 1/4 cup butter, cubed; 2 eggs; 2 cups buttermilk; 1 can (10-1/2 ounces) condensed chicken broth, undiluted; 2 packages (8-3/4 ounces each) corn bread/muffin mix; 1 can (8-1/4 ounces) cream-style corn; 2 teaspoons poultry seasoning; 1/2 teaspoon salt; 1/2 teaspoon pepper; 5 cups seasoned stuffing croutons; 3 cans (5 ounces each) white chicken, drained; 1 medium potato, peeled and diced

14 ingredients

2 steps

Ingredients

2 celery ribs, chopped
1 large onion, chopped
1/4 cup butter, cubed
2 eggs
2 cups buttermilk
1 can (10-1/2 ounces) condensed chicken broth, undiluted
2 packages (8-3/4 ounces each) corn bread/muffin mix
1 can (8-1/4 ounces) cream-style corn
2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups seasoned stuffing croutons
3 cans (5 ounces each) white chicken, drained
1 medium potato, peeled and diced

Directions

1

In a large skillet, saute celery and onion in butter until tender; set aside. In a large bowl, whisk the eggs, buttermilk and broth. Stir in the muffin mixes, corn, poultry seasoning, salt and pepper; mix well. Add the croutons, chicken, potato and celery mixture.
2

Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160°.