Squash Chicken Dressing

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  • 2 packages Mexican cornbread mix
  • 1 chicken
  • 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


  1. Boil and de-bone chicken. Cut into pieces.
  2. Bake cornbread per package directions.
  3. Sauté onion and squash in butter in skillet.
  4. Crumble cornbread in a large mixing bowl.
  5. Add the onion and squash mixture to the cornbread.
  6. Add the pimentos and the chicken.
  7. 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.
  8. Pour into a large greased baking dish.
  9. Bake at 350 degrees F for 35 to 45 minutes.

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