Chicken Squash and cornbread dressing
Chicken Squash and cornbread dressing

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, chicken squash and cornbread dressing. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Get the best of both worlds with this colorful, delicious dressing. We can't help but love this rich, squash-studded cornbread dressing flavored with bell pepper, cream of chicken soup, and ground black and red pepper. Traditional cornbread dressing is combined with autumn produce for the perfect Thanksgiving side dish.

Chicken Squash and cornbread dressing is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Chicken Squash and cornbread dressing is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have chicken squash and cornbread dressing using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Chicken Squash and cornbread dressing:
  1. Get 5 cup cornbread crumbled
  2. Prepare 1 large yellow squash sliced
  3. Make ready 1 sweet yellow onion chopped
  4. Make ready 1 cooked and shredded chicken breast
  5. Get 2 eggs
  6. Take 1 32 ounce can of cream of chicken soup
  7. Get 2 tbsp of poultry seasoning

I recommend using the Great for Cooking. Southern Style Cornbread Dressing With Sausage, Apples And Fresh SageMelissa's Southern Chicken Stuffing Bake With Cream Of Chicken Soup Recipes. Cornbread and Squash DressingFood.com. poultry seasoning, red bell pepper, yellow squash. The squash keeps the dressing from drying out and provides another side dish.

Instructions to make Chicken Squash and cornbread dressing:
  1. Cook onions and squash until tender. Remove from heat drain and let cool.
  2. Cut up chicken into small pieces and bring to a boil. Once done remove from liquid and let cool. Once cool enough to handle shred the chicken.
  3. Once chicken and squash are cool enough to handle you will mix all ingredients together. Pour into a large baking dish cover with aluminum foil and cook on 350°F for 45 minutes

In a large bowl, combine bread cubes and cornbread. Pour broth/vegetable mixture over all and stir to combine. Everything I know about cornbread dressing — and Thanksgiving — I learned from my mother, which she in turn learned from her mother. This is truly as Southern as it gets. With two sticks of butter, five cups of chicken stock, and five eggs, I can promise you it's the moistest, most delicious cornbread.

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