SEMI-HOMEMADE CHICKEN AND DRESSING
Both my mother and mother-in-law requested this recipe from me after eating it (the biggest compliment I could receive!). There's no chopping to do since the onions and celery are all in the soup. This is one of my standing dishes for the holidays, and everyone who tries it wants the recipe. Even people who never use canned soups have told me this is the dressing they're making from now on!
Provided by mailbelle
Categories One Dish Meal
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cornbread according to package directions (or use your own favorite corn bread recipe).
- Crumble cornbread into a large bowl; mix in the toasted bread pieces.
- In 3-quart pot, mix soups, water and broth together; heat to boiling. Pour hot soup/broth mixture over cornbread, stirring lightly and mixing well.
- Stir in shredded chicken and sliced eggs.
- Pour dressing into a 13x9x2 baking dish and bake at 325 degrees for about 45 minutes.
Nutrition Facts : Calories 311.8, Fat 10.9, SaturatedFat 2.9, Cholesterol 111.6, Sodium 1418.6, Carbohydrate 35.5, Fiber 2.9, Sugar 9.1, Protein 17.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love