Quick Chicken and Dressing
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- 1 large glass baking dish of corn bread
- 1 boiled chicken(save stock)
- 3 eggs beaten
- 1 can each,creamy onion soup,mushroom soup,creamy celery soup
- sage to taste
1Crumble the cornbread to uniform consistency
2Add chicken stock to moisten corn bread. (I call it to the consistency of "mush")
3Stir in the 3 soups, out of the can. Stir in well,untill all soups are blended.
4Stir in the 3 eggs.
5Add the chicken pieces from the boiled chicken. Stir these in and make sure they are covered by the mixture.
6Add sage to taste.( I like quite a bit)
7Sprinkle with more broth, and bake in oven for 30 mins,or until golden brown,and passes the "knife" test.
8I use the bottled chicken gravy for convenience.