Semi-homemade Chicken And Dressing

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 2 (6 ounce) packages buttermilk cornbread mix (i use martha white)
• 4 slices bread, toasted and torn into small pieces
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of celery soup
• 1 (10 3/4 ounce) can french onion soup
• water (enough to rinse out each soup can)
• 3 cups chicken broth
• 3 -4 boneless skinless chicken breast halves, cooked and shredded
• 4 -6 eggs, hard-boiled and sliced

Recipe

• 1 prepare cornbread according to package directions (or use your own favorite corn bread recipe).
• 2 crumble cornbread into a large bowl; mix in the toasted bread pieces.
• 3 in 3-quart pot, mix soups, water and broth together; heat to boiling. pour hot soup/broth mixture over cornbread, stirring lightly and mixing well.
• 4 stir in shredded chicken and sliced eggs.
• 5 pour dressing into a 13x9x2 baking dish and bake at 325 degrees for about 45 minutes.