Chicken and Dressing Skillet Bake |
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Prep Time: 25 Minutes Cook Time: 32 Minutes |
Ready In: 57 Minutes Servings: 6 |
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Recipe is from Crisco. Ingredients:
2 tablespoons butter |
1 cup onion, chopped |
1 cup celery, chopped |
1 tablespoon vegetable oil, crisco |
2 (6 ounce) packages martha white cotton country cornbread mix or 2 (6 ounce) packages martha white buttermilk cornbread mix |
3 cups cooked chicken, seasoned with salt and pepper, cubed |
1 cup frozen whole kernel corn |
1 1/2 teaspoons poultry seasoning |
1 3/4 cups milk |
2 large eggs, beaten |
Directions:
1. Heat oven to 400 degrees Fahrenheit.
2. Melt butter in 10-inch cast iron skillet; cook onion and celery until tender, about 10 minutes.
3. Remove vegetables from skillet; place in a large bowl.
4. Pour oil in same cast iron skillet; place in oven to heat for about 5 minutes.
5. Add cornbread mix, cooked chicken, corn, poultry seasoning, milk and beaten eggs to the cooked vegetables in the large bowl; blend well.
6. Pour cornbread batter into the hot cast iron skillet.
7. Bake 29 to 35 minutes or until golden brown.
8. Cut into wedges.
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