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Squash Chicken Dressing
2 packages Mexican cornbread mix
1 small jar pimentos
1 can cream of mushroom soup
1 medium onion, chopped
1 pound Velveeta cheese
1/2 cup (1 stick) butter or margarine
8 medium yellow squash or zucchini, sliced
Boil and de-bone chicken. Cut into pieces.
Bake cornbread per package directions.
Sauté onion and squash in butter in skillet.
Crumble cornbread in a large mixing bowl.
Add the onion and squash mixture to the cornbread.
Add the pimentos and the chicken.
Melt Velveeta, soup and 1/2 can water in the microwave. Stir to blend well, then add to the cornbread mixture, stirring until well blended.
Pour into a large greased baking dish.
Bake at 350 degrees F for 35 to 45 minutes.
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