CHICKEN & CORNBREAD
4-5 chicken breast
1 bunch of little green onions
1 stalk of celery
1 large can of cream of chicken soup
6-8 cups chicken broth
salt & black pepper (to taste)
Large skillet of cornbread
boil chicken set aside to cool, save broth.
Make cornbread use recipe on back of Martha White yellow cornmeal bag.
Dice onions & celery
Combine all ingredients together in large baking dish. Your texture should be a little
soupy so that dressing will not be dry when cooked. Bake at 350° for 45 - 60 minutes or until
knife comes out clean when inserted in the middle of dressing.
Tip: Serve with cranberry sauce.