|
|
||||||||
|
|
|
 
 
| |
 Chicken Cornbread Dressing |
| |||||||||||||||
| Click here for a printable version of this recipe |
|
2 cups coarsley chopped boiled chicken legs and thighs 1 cup broth from above chicken 6 chopped hard boiled eggs 1 medium bellpepper 1 medium onion 1 tbs. chopped garlic 3/4 cups chopped onion tops 2 cups baked cornbread, crumbled 1 tbs. parsley flakes 1 1/2 tsp. seasoned salt 1/2 tsp. black pepper 3/4 cup margarine 1 (10 3/4 oz.) can undiluted cream of celery soup Preparation: Coarsely chop bellpepper, onion, and celery. Saute in margarine until tender. Combine all ingredients except soup and parsley. Stir dressing well. Spread into a 9x13 casserole dish. Spoon soup evenly over dressing. Sprinkle with parsley. Cover with foil. Bake at 350 F for 25-30 minutes. Serves 10-12 dressing portions. |
|
| |
Copyright © 2001-2009 MomsMenu.com |
