2boneless skinless chicken breastscooked and cubed
3or 4 pieces white breadtorn into small pieces
College Inn Chicken Broth
1can cream of chicken soup
Mix all 3 packages of cornbread mix as directed and bake in a large iron skillet. Allow to cool and then crumble into a large mixing bowl. Add white bread pieces and mix with cornbread.
Saute onion, celery, and bell pepper with butter in a skillet. Stir in pepper, salt, and oregano. Cook until vegetables are tender.
Add vegetable mixture in cornbread and add in cream of chicken soup. Stir in 1/4 cup College Inn Chicken Broth (and keep adding in small increments of chicken broth) until dressing is moist to your liking. Allow mixture to sit for a few minutes to see how much the dressing soaks up the broth and add more if needed. Once the dressing is moist to your liking, add in the cooked and cubed chicken.
Heat oven to 400. Pour dressing into desired baking dish and then and bake dressing until lightly browned on top.
If you want to serve with turkey, just substitute turkey for the chicken and substitute the College Inn Chicken Broth for College Inn Turkey Broth.
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.