Prep 45 mins
Cook 45 mins
Both my mother and mother-in-law requested this recipe from me after eating it (the biggest compliment I could receive!). There's no chopping to do since the onions and celery are all in the soup. This is one of my standing dishes for the holidays, and everyone who tries it wants the recipe. Even people who never use canned soups have told me this is the dressing they're making from now on!
- 2 (6 ounce) packagesbuttermilk 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
- Prepare cornbread according to package directions (or use your own favorite corn bread recipe).
- Crumble cornbread into a large bowl; mix in the toasted bread pieces.
- 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.
- Stir in shredded chicken and sliced eggs.
- Pour dressing into a 13x9x2 baking dish and bake at 325 degrees for about 45 minutes.
I skipped the eggs and chicken and used this to make my corn bread dressing for thanksgiving. The only thing Id do next time is lessen the amount of french onion soup, It wasn't to my tastes.