Never-Fail Cornbread and Chicken Dressing
Ingredients
- 2 boxes Jiffy Cornbread Mix (do not substitute)
- 2 medium onions
- 2 cloves garlic
- Half a bell pepper
- 1 stick butter
- 2 large cans chicken
- 2 bunches green onions, chopped, including tops
- Black pepper and cayenne pepper, to taste
- 2 to 4 cans Swanson’s reduced-sodium chicken broth
Instructions
1. Bake Jiffy cornbread according to package directions in a 9x13-inch greased pan. Let cool.
2. Meanwhile, place onions, garlic and bell pepper in a food processor and process until chopped fine.
3. Melt butter in large skillet over low to medium-high heat and sauté processed vegetables until soft.
4. In large bowl, crumble cornbread until fine, then add canned chicken, green onions and butter and vegetable mixture from the skillet. Season with black pepper and cayenne to taste. I use at least 2 teaspoons of cayenne pepper to give it a kick. Do not add salt.
5. Mix well, then start by adding 2 cans chicken broth, mix and then slowly add more broth until dressing is moist enough to plop back into the bowl from a spoon held up. It needs to be sort of soupy to be good and moist after baking.
6. Place dressing in a large greased casserole dish and bake for approximately 45 to 60 minutes at 350 degrees.
Note: If you need a large amount of dressing, simply double everything. You can also use boiled chicken pieces instead of canned, if desired.
Also great used with LEFTOVER Turkey!
2. Meanwhile, place onions, garlic and bell pepper in a food processor and process until chopped fine.
3. Melt butter in large skillet over low to medium-high heat and sauté processed vegetables until soft.
4. In large bowl, crumble cornbread until fine, then add canned chicken, green onions and butter and vegetable mixture from the skillet. Season with black pepper and cayenne to taste. I use at least 2 teaspoons of cayenne pepper to give it a kick. Do not add salt.
5. Mix well, then start by adding 2 cans chicken broth, mix and then slowly add more broth until dressing is moist enough to plop back into the bowl from a spoon held up. It needs to be sort of soupy to be good and moist after baking.
6. Place dressing in a large greased casserole dish and bake for approximately 45 to 60 minutes at 350 degrees.
Note: If you need a large amount of dressing, simply double everything. You can also use boiled chicken pieces instead of canned, if desired.
Also great used with LEFTOVER Turkey!
Recipe Info
Views
19
Date
November 21, 2008
Categories
Poultry
Casseroles
Leftover Ideas