Saturday, September 1, 2012

Crock Pot Chicken and Dressing by Michelle Wiles

2 boxes Jiffy Cornbread Mix (cooked)
4 Biscuits (cooked)
2 Eggs
1 Onion
2 Cans Chicken Broth or the Broth from the Chicken
3 Boneless Breasts (Boiled)
2 T. Sage
2 T. Butter
2 cans cream of Chicken Soup
Mix cornbread, biscuits, eggs, sage, salt/pepper, and butter in a large bowl. Set aside.
Boil chicken and onion together. Once chicken cools, pull it apart and place in a separate bowl.
Pour chicken broth in the cornbread mixture and mix. If needed, add broth from the chicken.
Grease crock pot and add one can of Chicken Soup. Add half of the dressing mixture, followed by the chicken, and then by the remainder of the dressing. Top with the other can of Cream of Chicken Soup.
Cook on Low for 3-4 Hrs. If needed sooner, you can cook on high for 1 Hr.