Crock Pot Chicken Dressing, 10/21/2011

Chef Jill McCollum, CC{}

Central Baptist College

Director of Dining Services


1 Skillet of cornbread-crumbled

8-10 crumbled home style biscuits

One chicken, cooked and deboned.

4 eggs

1 onion-chopped

1/2 cup celery

1 &1/2 TBS sage or more to taste

1 tsp salt

1 tsp black pepper

2 cans of cream of chicken soup

2 cans of chicken broth

2 TBS butter



Spray 5 quart crock pot with Pam.{} Heat broth and soup together.{} Pour over biscuit/cornbread and remaining ingredients and mix well.{} Pour into crock pot. Dot the top with butter.{} Cook on low for 4 hours.