Thursday, April 16, 2009


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Holiday Chicken and cornbread Stuffing (crockpot)

~Shannon Dillman

Serves 10

1 rotisserie chicken (about 3 lbs), meat removed and chopped up (about 4 cups)
8 corn muffins broken into pieces (about 7 cups)
8 slices of white bread broken into pieces
1 medium onion chopped
3 cups celery chopped
2 cans (10.5 oz each) cream of chicken soup (concentrate only)
15 oz. chicken broth
4 eggs beaten
½ tsp black pepper
1 cup chopped bacon (cooked)
2 c pecans chopped coarsely
butter (about ¼ stick)

Mix all ingredients together and put into 5 qt or larger crock pot, dot with butter pats.
Cook on high for 4 hours, or low for about 7 hours until set.

This is great for a crowd. Your house will smell like its thanksgiving! Serve with cranberry sauce on the side. I love to take this to pot lucks. Not just for matter what time of the year, its sooo good. Everytime I make this, I get asked for the easy and yummy.

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