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Country Kitchen
March 29, 2012 Previous Recipe | Next Recipe
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CHICKEN AND CORNBREAD DRESSING
SYRUP TEA CAKES
DELICIOUS FRUIT PUNCH
QUICK AND EASY CHICKEN POT PIE
CHEESE BISCUITS
SUGARED PECANS
CARROT RAISIN SALAD
LIME JELLO SALAD
CHOCOLATE PIE
CHICKEN AND CORNBREAD DRESSING

2 cups self-rising corn meal
2 teaspoons baking powder
1½ cups buttermilk
6 eggs
3 tablespoons oil
½ sleeve saltine crackers, broken in pieces
1 (10¾-ounce) can cream of chicken soup
Additional canned chicken broth, if desired
5 chicken breasts, cooked until tender and cut into pieces (reserve broth)
1 stick butter, cut into small pieces

Mix cornmeal and next four ingredients together, put in greased and heated cast iron skillet and bake at 425 F until lightly browned. Break cornbread into small pieces in a 9-x13-inch casserole dish coated with non-stick spray. Add crackers and condensed soup. Stir in broth to reach desired consistency, and add cooked chicken to mixture. Top with butter. Place in oven on middle rack and bake at 425 F until browned. Serve with cranberry sauce if desired.





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