Ingredients
mexican cornbread mix3 pkg
chicken breasts2
pieces bread torn into pieces3 small
college inn chicken broth8 servings
onion1 large
celery3 stalks
bell pepper1
cream of chicken soup1 can
pepper1 tsp
celery salt0.5 tsp
oregano1 tsp
butter2 tbsp
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Instructions Mix all 3 packages of cornbread mix as directed and bake in a large iron skillet.
Allow to cool and then crumble into a large mixing bowl.
Add white bread pieces and mix with cornbread.
Saute onion, celery, and bell pepper with butter in a skillet.
Stir in pepper, salt, and oregano.
Cook until vegetables are tender.
Add vegetable mixture in cornbread and add in cream of chicken soup.
Stir in 1/4 cup College Inn Chicken Broth (and keep adding in small increments of chicken broth) until dressing is moist to your liking.
Allow mixture to sit for a few minutes to see how much the dressing soaks up the broth and add more if needed.
Once the dressing is moist to your liking, add in the cooked and cubed chicken.
Heat oven to 400.
Pour dressing into desired baking dish and then and bake dressing until lightly browned on top.
If you want to serve with turkey, just substitute turkey for the chicken and substitute the College Inn Chicken Broth for College Inn Turkey Broth.
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