chicken and dressing
(1 RATING)
I am the one who has to make the dressing for our family, and church dinners. This recipe is also my #1 seller in my fund raiser for my mission trips to Nigeria.
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prep time
2 Hr
cook time
40 Min
method
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yield
12 serving(s)
Ingredients
- 2 cups cooked chicken, off the bone and chopped
- 1 large skillet of cooked cornbread. ( cook by recipe on package)
- 2 large eggs
- 2 cans cream of chicken soup
- 1 can cream of celery soup
- - ground rubbed sage according to taste
- - chicken brooth as needed (use the stock from cooking the chicken)
- - pepper (add according to taste)
- 1 medium onion, chopped
How To Make chicken and dressing
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Step 1Cook your chicken untill tender. Cool to where you can handle it to debone it and chop it.
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Step 2Bake the cornbread according to diretions on package. Cool
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Step 3Crumble the cornbread in a large bowl. Add the rest of the ingredients. Mix well. I use my hands some times to mix it.
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Step 4Add the sage and pepper according to your taste buds. No salt is usually needed because the soups usually have enough salt in them to season it. But add salt if you desire. Some people like it "Hot" so for them I add chyenne pepper.
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Step 5Pour into a 9 X 13 baking dish and bake at 350 degrees for about 40-45 minutes or until brown and not too gooey when cutting.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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