Chicken Dressing

• 1 large chicken, boiled
• 2 qt. cornbread crumbs
• 1 small box cornflakes
• 6 to 8 hard-boiled eggs
• 3 c. cooked rice
• salt and pepper to taste
• 1/2 c. chopped onion
• 1/2 c. chopped green onion
• 1/2 c. chopped green pepper
• 1/2 c. chopped celery
• 1 c. margarine

1. Saute chopped vegetables in margarine.
2. Debone chicken, saving broth.
3. In a large pan, put crumbled cornbread, cooked rice, cornflakes and sauteed vegetables.
4. Pour chicken broth over this mixture until moist.
5. Let sit for a few minutes so that cornbread can soak up broth.
6. Add more broth if necessary so that mixture is nice and moist.
7. Add deboned chicken and chopped eggs.
8. Salt and pepper to taste.
9. Bake at 350u0b0 until hot.
10. Stir.
11. Finish baking until golden brown on top.
12. This can be mixed up the day before you plan to bake it.
13. Serves about 24 people.

chicken, cornbread crumbs, cornflakes, eggs, rice, salt, onion, green onion, green pepper, celery, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263866 (may not work)