I Did It My Way Cornbread Dressing |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I don't like things in my dressing, so I’ve been making it this way for years. If you try it I hope you enjoy it. This recipe doesn't include prep or baking time for cornbread. The calorie count with the cornbread is 122 per serving. Ingredients:
4 cups crumbled cornbread (your favorite recipe) |
1 (10 3/4 ounce) can campbell's cream of chicken soup |
2 large eggs, beaten |
2 1/2 cups chicken broth |
2 tablespoons ground sage (to taste) |
3 tablespoons dried celery flakes |
2 tablespoons dried onion flakes |
1 teaspoon ground black pepper |
1 teaspoon regular table salt |
2 cups chopped cooked chicken |
Directions:
1. In a large bowl (and I mean a large bowl :)).
2. Combine soup, broth, and eggs; mix well.
3. Add all seasonings and herbs; stir well.
4. Add cornbread one cup at a time, mixing well after each cup.
5. Mix in chopped chicken.
6. Pour into a greased 11 by 9-inch baking dish.
7. Bake at 350°F for 45 minutes or until toothpick inserted near center comes out clean.
8. Crumble in pan before serving.
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