Cornbread Dressing

• 1 thick pan cornbread
• 1 canned chicken, deboned
• 1 can cream of celery soup and 1 can water
• 1 can cream of chicken soup and 1 can water
• 2 cans chicken broth
• 3 eggs, beaten
• salt and pepper to taste
• 2 to 3 Tbsp. poultry seasoning
• 3 to 4 pieces toast
• 1/2 c. cream or milk

1. Precook cornbread and cool.
2. Precook 1 cup water, 1/2 stick butter, 1 chopped onion and 1/2 cup celery.
3. In extra large pan, mix (by hand with a whisk) chicken, soups, eggs and seasonings. Add cornbread, milk and toast.
4. Add precooked items while slightly warm.
5. If dry, add another can of broth and milk. This makes two large casserole dishes. Cook at 350u0b0 until middle is firm.
6. Time varies depending on size of dish.
7. A clean knife test will work. This can also be prepared ahead of time and frozen.

chicken, cream of celery soup, cream of chicken soup, chicken broth, eggs, salt, poultry seasoning, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=676405 (may not work)