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Katie's Chicken Cornbread DressingMain Dishes & Casseroles
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Submitted by From a cook who likes what she likes
on Thursday, January 22, 2009
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| Makes: | |
| Prep Time: | 1 hour, 30 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 2 hours, 30 minutes |
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Cornbread with Chicken Breast---A meal by itself--You can freeze what you don't eat to eat later.
This can be a meal by itself. It is great....Thought for any day
"If you don’t have time to do it right,
when will you have time to do it over?"
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| Ingredients |
| 4 whole boneless skinless chicken breast |
1 onion |
| 1 bell pepper |
2 ribs celery |
| salt, red pepper & black pepper to taste |
3 boxes Jiffy cornbread mix (follow directions when preparing) |
| 3 eggs |
2 slices of toast |
| 1 cup cooked rice |
Paprika |
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| | | Directions | Put chicken, onions, bell pepper, celery, salt, red pepper and black pepper in about 1 gallon of water. Let it cook until chicken is falling apart and the water has gone down enough to have a good stock. Prepare cornbread mix - I use 3 boxes of Jiffy.
Cut onions real fine. Crumble the cornbread in a large bowl. Pour the chicken and the stock in the cornbread mix. Stir well breaking up the chicken. Let it cool down a little then add the eggs, crumbled toast and the cooked rice. Mix all together and sprinkle with paprika...Then pour into a 13 x 9 inch pan or 2 and bake for 30 minutes. Recommended Sides - We usually cook this around the holidays. However the leftovers can be frozen and you can eat this later with any meal.
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