Chicken 'N' Corn Bread Dressing |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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My nursing career keeps me busy, so easy recipes that taste great are important to me. I came up with this one by combining items I had on hand.Pam West, Ernul, North Carolina Ingredients:
2 celery ribs, chopped |
1 large onion, chopped |
1/4 cup butter, cubed |
2 eggs |
2 cups buttermilk |
1 can (10-1/2 ounces) condensed chicken broth, undiluted |
2 packages (8-3/4 ounces each) corn bread/muffin mix |
1 can (8-1/4 ounces) cream-style corn |
2 teaspoons poultry seasoning |
1/2 teaspoon salt |
1/2 teaspoon pepper |
5 cups seasoned stuffing croutons |
3 cans (5 ounces each) white chicken, drained |
1 medium potato, peeled and diced |
Directions:
1. In a large skillet, saute celery and onion in butter until tender; set aside. In a large bowl, whisk the eggs, buttermilk and broth. Stir in the muffin mixes, corn, poultry seasoning, salt and pepper; mix well. Add the croutons, chicken, potato and celery mixture.
2. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until a meat thermometer reads 160°. Yield: 10-12 servings.
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