Chicken & Cornbread Dressing

• 4 -5 boneless chicken breasts
• 4 cups chicken stock, milk or water
• 8 cups cornbread
• 2 cups toasted bread or biscuits
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 1 can cream of mushroom (or chicken) soup
• 1/3 cup margarine or oil
• 4 boiled eggs, chopped
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon sage or poultry seasoning
• 4 cups chicken stock

1. Boil chicken until tender (about 45 minutes).
2. Remove chicken from stock.
3. Soak cornbread and toast or biscuits in 4 cups of stock and milk or water.
4. Saute onion and celery in margarine until golden.
5. Combine bread and onion mix with eggs, salt, pepper and seasoning.
6. Add cream of chicken or mushroom soup and 4 cups of stock to moisten.
7. Chop chicken and add to mixture.
8. Cook at 325 for 1 hour.

chicken breasts, chicken stock, cornbread, bread, onion, celery, cream of mushroom, margarine, eggs, salt, pepper, sage, chicken stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85512 (may not work)