I love recipes that use up leftovers and this is a great one that I came up with to use up leftover chicken and cornbread. It's so easy, just mix it all together and bake, serve with a veggie and rolls and you've got a great supper. I hope y'all enjoy this!
Preheat oven to 375 degrees and spray a 9 X 13 casserole dish with cooking spray and set aside. Slice chicken breast and cut bacon into small pieces.
In heavy skillet, heat a small amount of olive oil. When oil is hot, add chicken, bacon, onions and celery. Sprinkle with salt and pepper and Paul Prudhommes. Saute until chicken is browned, bacon is cooked and onions are soft and transparent.
Add to chicken dressing mixture (directions to follow) and mix well. Spoon mixture into prepared casserole dish and top with topping (directions to follow). Bake for about 30 to 40 minutes or until top is browned. Serve hot with vegetables and rolls, if desired.
CHICKEN DRESSING: In a large mixing bowl, crumble cornbread and tear bread into pieces. Add remaining ingredients, except for chicken broth. Bring chicken broth to a boil and pour about half of the hot broth over the cornbread mixture. Mix well. If mixture is dry, add broth a little at a time until desired consistency is reached. You can freeze any leftover broth, if desired.
CHICKEN DRESSING TOPPING: Mix remaining 1/2 can of soup with 1/2 can milk and mix well. Pour over dressing mixture and sprinkle with black pepper, if desired.
VARIATION: I do this a lot at Thanksgiving and Christmas with my leftover turkey and dressing. Just mix your leftover turkey with your leftover dressing and top with your leftover gravy and bake the same way. My children lovlingly referred to it as, "Mess" but it's a very yummy way to use up those leftovers!