Semi-Homemade Chicken and Dressing

Recipe by mailbelle
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (6 ounce) packages buttermilk cornbread mix (I use Martha White)
  • 4
    slices bread, toasted and torn into small pieces
  • 1
    (10 3/4 ounce) can cream of chicken soup
  • 1
    (10 3/4 ounce) can cream of celery soup
  • 1
    (10 3/4 ounce) can French onion soup
  • water (enough to rinse out each soup can)
  • 3 -4
  • 4 -6
    eggs, hard-boiled and sliced
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DIRECTIONS

  • 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.
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