Semi-Homemade Chicken and Dressing

Ingredients

• 2 (6 ounce) packages buttermilk 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

Directions

1. 1

   Prepare cornbread according to package directions (or use your own favorite corn bread recipe).

2. 2

   Crumble cornbread into a large bowl; mix in the toasted bread pieces.

3. 3

   In 3-quart pot, mix soups, water and broth together; heat to boiling. Pour hot soup/broth mixture over cornread, stirring lightly and mixing well.

4. 4

   Stir in shredded chicken and sliced eggs.

5. 5

   Pour dressing into a 13x9x2 baking dish and bake at 325 degrees for about 45 minutes.