Chicken And Dressing

• 5 pkg. Mexican cornbread
• 5 pkg. sweet yellow cornbread (if not sweet, add 1 c. sugar)
• 2 c. onions, chopped
• 2 c. celery
• 2 c. bell pepper
• 10 hard-boiled eggs, chopped
• 1 can cream of celery
• 2 tall bottles rubbed sage
• 6 cans cream of chicken soup
• 2 cans cream of mushroom soup
• chicken broth
• skinless chicken, cooked and deboned

1. Cook cornbread as directed on package.
2. When cornbread is done, crumble in a bowl and add onions, celery, bell peppers, eggs and sage.
3. Mix and stir well.
4. Mash all cornbread clumps.
5. Add all soups.
6. Mix extremely even.
7. Add chicken broth.
8. Let stand to absorb.
9. Repeat until cake mix like batter (thick and creamy). Must remain loose.
10. Add cooked chicken and pour into greased pan and cook at 400u0b0 until veggies are tender and top is brown, usually 1 1/2 to 2 hours.
11. Serves approximately 25.

cornbread, sweet yellow cornbread, onions, celery, bell pepper, eggs, cream of celery, sage, cream of chicken soup, cream of mushroom soup, chicken broth, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84360 (may not work)