Chicken Dressing

• 3 pkg. cornbread mix
• 2 cans cream of chicken soup
• 2 cans cream of celery soup
• 1 c. uncooked rice
• 4 to 5 slices bread, toasted
• 1 large onion, diced
• 1 pack green onions, chopped
• 3 to 4 ribs celery, chopped
• bacon drippings
• 1 to 2 c. hot water
• 2 cans chicken broth or broth from cooking chicken
• 1 stick oleo
• 1 Tbsp. poultry seasoning
• 1 Tbsp. black pepper
• 1 tsp. red pepper
• 1 tsp. garlic powder
• 6 boiled eggs, chopped (optional)
• 1 apple, peeled and chopped

1. Bake cornbread as directed.
2. Toast bread and crumble. Mix with crumbled cornbread.
3. Cook rice in salted water until soft and add to bread mixture.
4. Saute onions (white and green) and celery in a stick of oleo; add soup to the vegetables and heat.
5. Pour mixture into bread mixture and mix well. Add spices, apple and eggs. If mixture is not very moist, add a can or two or more of chicken broth until mixture is very moist.
6. Put in greased casserole dishes and bake at 400u0b0 until lightly brown on top.
7. Makes enough dressing for 10 to 15 people.

cornbread mix, cream of chicken soup, cream of celery soup, rice, bread, onion, pack green onions, celery, bacon, water, chicken broth, oleo, poultry seasoning, black pepper, red pepper, garlic powder, eggs, apple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983814 (may not work)