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Country Kitchen
May 1, 2011 Previous Recipe | Next Recipe
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DORITOS CHICKEN
NIRA'S COOKIES
POTATO & BACON CASSEROLE
BAKED DOUGHNUTS
HOT DOG PUDDING
FORGOTTEN CHICKEN
TURNIP GREEN CASSEROLE
JOHNNY MAZEDDI
COUNTRY BUTTERBEANS
CHICKEN AND DRESSING
GRANNY HS CORNBREAD
SWEET POTATO CAKE
CHICKEN AND DRESSING

6 cups crumbled cornbread
3/4 cup cracker crumbs
1 onion, chopped
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sage
1 cup chicken broth
2 (10-ounce) cans cream of chicken soup
1/2 cup milk
1 cup chopped cooked chicken

Preheat oven to 375 degrees. Mix cornbread, cracker crumbs, onion and seasonings in a large bowl. Stir in broth, soup, milk and chicken.
Transfer to a 9-by-13-inch baking dish and bake 30 to 35 minutes.
Note: This recipe can be used to make two (1-quart) casserole pans of dressing, freezing one half of mixture (before baking) for later use.





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