Crock Pot Chicken and Dressing


1 16-oz package Cornbread Mix (or 2-8 oz.)
5 boneless chicken breasts
8 slices day old bread
4 eggs, beaten
1 onion, chopped
1 cup celery, chopped
1 tsp. Salt
1 tsp. Black Pepper
2 Tbsp. Dried sage
2 14-oz. Cans chicken broth
2 cans Cream of Chicken soup
2 Tbsp. Margarine


Bake cornbread, cool and crumble. Place chicken breasts in boiling water 20 minutes or cook until tender. Cool and cut into pieces. Combine all ingredients, stir well and dot with margarine. Cook in a crock pot 3-4 hours. Cook about an hour on high and then lower to low heat for rest of cooking time.

This is an easy recipe. The cornbread can be made ahead of time. The onion and celery can be chopped and kept in plastic bags in the fridge. Next morning put it all together and it can be ready by noon.
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
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