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Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 8 servings
Someone asked me recently for a chicken dressing mix and instantly thought of the one we're served at family dinners here in Texas. It's wonderful. Back up North we have stuffing, and here in Texas (the south) they have dressing, which is more of a casserole than anything, but its great. Sharing this one for those in search of a good recipe for their holiday table.
Ingredients 1 Packet of Corn Kits, baked, cooled and crumbled 1 Chicken, cooked, cooled and chopped (I buy a roasted chicken) 1 cup Chicken Broth 1/2 Cup Chopped Onion 1/2 Cup Chopped Celery 1/2 stick of margarine 1 Can Cream of Chicken Soup Salt and Pepper
Saute the onions and celery in the margarine. Mix into the cornbread, broth and soup mixture. Place half in a casserole dish sprayed with Pam. Put the chopped chicken over that and rest of cornbread mixture. Bake at 350 for 45 minutes to 1 hour.
*Corn Kits is a brand name corn bread muffin mix. You could substitute your favorite.
** choosing a low sodium chicken broth will greatly reduce the sodium levels in this recipe. You can also eliminate the extra salt "to taste". We strongly encourage every one to adapt recipes to their personal needs and tastes.