Squash Dressing

5 ingredients
4 steps

Ingredients

  • 1 (6 oz.) pkg. jalapeno Mexican cornbread mix, cooked and crumbled
  • 1 can cream of chicken soup
  • 1 c. chicken broth
  • 2 c. cooked and drained squash
  • 1 large onion, chopped

Directions

  1. 1
    Saute onion in 1/2 stick margarine.
  2. 2
    Add to soup mixture and mix well with cooked and crumbled cornbread.
  3. 3
    I double recipe and when I do this I dissolve 3 chicken bouillon cubes in 2 cups water. I also use unsalted margarine.
  4. 4
    Pour into baking dish that has been sprayed with Pam and bake in preheated oven at 350° for 30 minutes.

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