Chicken And Dressing

1. 1

   Cook enough cornbread to make 1/2 gallon.

2. 2

   Boil chicken breasts.

3. 3

   Save 7 1/2 cups of broth (add water if needed).

4. 4

   Crumble bread; add onion, pepper, sage, salt and chicken.

5. 5

   Toss until well mixed.

6. 6

   Place into a 4-quart baking dish or oven pan.

7. 7

   Add margarine and cream of chicken soup to broth; heat and stir until soup is dissolved.

8. 8

   Pour over bread mixture.

9. 9

   Stir very little. Bake in oven, uncovered, at 350u00b0 for 45 to 50 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.