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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Good dressing all year long Ingredients:
2 packages mexican cornbread mix |
1 chicken |
1 small jar pimentos |
1 can cream of mushroom soup |
1 medium onion, chopped |
1 pound velveeta cheese |
1/2 cup (1 stick) butter |
8 medium yellow squash or zucchini, sliced. |
Directions:
1. Boil and de-bone chicken. Cut into pieces.
2. Bake cornbread per package directions.
3. Saute onion and squash in butter in skillet.
4. Crumble cornbread in a large mixing bowl. Add the onion and squash mixture to the cornbread. Add the pimentos and the chicken.
5. Melt Velveeta, soup and 1/2 can water in the microwave. Stir to blend well, then add to the cornbread mixture, stirring until well blended. Pour into a large greased baking dish. Bake at 350 degrees F for 35 to 45 minutes.
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