Chicken & Dressing
"This is my mother's recipe which is slightly altered from her mother's recipe. My mother uses packaged corn bread to save a little time. It is definitely a family favorite at the Jones/Ezernack household. It is a great dish for Sunday dinners and you can freeze the leftovers for weeknight meals without the hassle."
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 hen (cooked with broth)
- 2 stalks celery
- 1⁄2 bell pepper
- 1 bunch green onion
- 4 eggs (hard boiled)
- 3 (6 ounce) packages cornbread mix (yellow)
- 1⁄2 cup real butter
- salt & pepper
- 3 tablespoons vegetable oil
directions
- Preheat oven on 350.
- Prepare cornbread by pkg directions.
- Saute celery, bell pepper, & onions in butter.
- When cornbread is done, crumble ino large bowl.
- Poor chicken broth over cornbread until it just begins to get soupy.
- De-bone chicken, add to cornbread mixture.
- Add sauteed vegtables, eggs and salt & pepper to taste.
- Pour in a lightly oiled baking dish (9x13 or 10x15).
- Spread vegetable oil over top of dressing.
- Bake @ 350 until golden brown.
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RECIPE SUBMITTED BY
I am a single mom of 4 lovely children. We actually live in the small community of Ebarb which is considered a part of Noble, Louisiana. I work at DeSoto Regional Hospital in Mansfield, LA as a collector in the billing office. My hobbies are cooking new dishes and sewing. I make personalized handbags & totebags. My most favorite thing in the world is getting together with my family and cooking. I have a big family and we get together and cook almost every Sunday.I'm most famous for my chicken & dressing, Mexican Chicken, peanut butter balls and pineapple cake.
