Wednesday, August 27, 2008

Chicken and Cornbread Dressing

2 boneless, skinless chicken breasts
1 box Jiffy cornbread mix (plus milk and egg for cornbread)
1 can cream of mushroom soup
salt and pepper to taste
1 Tblsp. poultry seasoning (amount is to taste)
1 egg
fresh chopped and sauted mushrooms (optional)
fresh chopped and sauted onion (optional)

Brown chicken breasts. Cut into bite-sized pieces. Set aside. Bake cornbread according to directions. Saute onion and mushrooms. Allow everything to cool enough to handle.

In a small bowl combine mushroom soup, salt, pepper, poultry seasoning, egg, mushrooms, onion, and cut up chicken. In a large bowl break up cornbread into crumb size pieces. Pour soup mixture into cornbread crumbs and combine well. Add enough milk to make mixture moist but not wet.

Spoon into baking pan or casserole dish. Cover and bake at 350 for 30-45 minutes. For brown top remove aluminum foil or casserole cover during last 15 minutes.

Feeds: 4-6 generous portions.

*** This started out as an "official" recipe my sister-in-law made for Thanksgiving on year. It has evolved to what you see above. The amounts are guesstimates based on what my family likes. You might add more or less chicken, use left over cornbread, use canned mushrooms, or onion powder.

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