Chicken and dressing is one of those meals that have all the qualities I look for in a recipe: it’s satisfying, all of the ingredients are usually on hand, and it’s supremely delicious. A plus is that it’s ridiculously easy to make.
1 (9″) cake cornbread
2 medium onions, chopped
2 (14oz) cans chicken broth
3 chicken breasts, baked and shredded
1and 1/2 (10 oz) cans condensed cream of chicken soup
Salt and pepper to taste
Crumble the cooled cake of cornbread finely, making sure to crumble all chunks. Mix in shredded chicken. Set aside. Combine chicken broth with onions in a medium pan and cook at a boil until onions are translucent. Pour mixture onto cornbread and mix with spoon until well combined. Add the chicken soup, until the mixture is uniformly creamy. Salt and pepper to taste. Spread in a 13″x9″ pan that has been sprayed with cooking spray. Dot liberally with butter. Bake at 350 for 30-45 minutes, or until edges are golden brown and a slight crust has formed on the top. Enjoy!