Quick Chicken and Dressing
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Family Tested & Approved
1 large glass baking dish of corn bread
1 boiled chicken(save stock)
1 can each,creamy onion soup,mushroom soup,creamy celery soup
Crumble the cornbread to uniform consistency
Add chicken stock to moisten corn bread. (I call it to the consistency of "mush")
Stir in the 3 soups, out of the can. Stir in well,untill all soups are blended.
Add the chicken pieces from the boiled chicken. Stir these in and make sure they are covered by the mixture.
Add sage to taste.( I like quite a bit)
Sprinkle with more broth, and bake in oven for 30 mins,or until golden brown,and passes the "knife" test.
I use the bottled chicken gravy for convenience.