Cornbread Dressing is a delicious side (or main) dish that moist inside and crusty outside. Contains shredded chicken and lots of savory flavor baked in an 11x9 baking dish. Pairs well with chunky Pineapple Cranberry Sauce. Original dressing recipe by my Aunt Betty. Photography by Beverly Davis for CornbreadMillionaire.com.
In large bowl, thoroughly combine crumbled cornbread, crumbled biscuits (or bread slices) and shredded chicken. Set aside.
In medium sized saucepan, combine chicken broth, condensed cream of mushroom soup, condensed cream of chicken soup, and onions. Simmer over medium-low heat for 5 minutes. Stir constantly.
NOTE: If using Homemade Cream of Chicken Soup, use 1-1/4 cups.
Pour warm mixture over bread crumbs and chicken. Add 3 tablespoons of evaporated milk, beaten eggs, ground sage, ground black pepper, salt, and chopped celery (if using).
Stir until thoroughly combined. Set aside.
Generously grease an 11x9 baking dish with shortening. Do not use vegetable oil because the crust will stick to the dish.
Place greased baking dish in preheated HOT oven for 5 minutes OR until shortening sizzles. Hot shortening helps thoroughly bake the crust.
Carefully remove HOT baking dish from oven. Pour in batter. Return to HOT oven.
Reduce oven temperature to 375. Bake 20-25 minutes OR until edges turn "dark brown" and knife inserted in center comes out clean.
Remove from oven.
Serve hot or warm.
1. Consider using 2 cans of cream of mushroom soup OR 2 cans of cream of chicken soup. Each can weighs 10.5 ounces.