60
      Tuesday
      72 / 53
      Wednesday
      78 / 53
      Thursday
      75 / 51

      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.

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