Chicken Cornbread Dressing Submitted by From a cook who likes what she likes Makes:Prep Time:1 hour, 30 minutesCook Time:1 hour, 0 minutesReady In:2 hours, 30 minutesCornbread with Chicken Breast---A meal by itself--You can freeze what you don't eat to eat later. This can be a meal by itself. It is great....Thought for any day "If you don’t have time to do it right, when will you have time to do it over?" Ingredients4 whole boneless skinless chicken breast1 onion1 bell pepper2 ribs celerysalt, red pepper & black pepper to taste3 boxes Jiffy cornbread mix (follow directions when preparing)3 eggs2 slices of toast1 cup cooked ricePaprika DirectionsPut chicken, onions, bell pepper, celery, salt, red pepper and black pepper in about 1 gallon of water. Let it cook until chicken is falling apart and the water has gone down enough to have a good stock. Prepare cornbread mix - I use 3 boxes of Jiffy. Cut onions real fine. Crumble the cornbread in a large bowl. Pour the chicken and the stock in the cornbread mix. Stir well breaking up the chicken. Let it cool down a little then add the eggs, crumbled toast and the cooked rice. Mix all together and sprinkle with paprika...Then pour into a 13 x 9 inch pan or 2 and bake for 30 minutes. Recommended Sides - We usually cook this around the holidays. However the leftovers can be frozen and you can eat this later with any meal.
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