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Squash Chicken Dressing




Source of Recipe


Marsha


List of Ingredients




2 pkgs Mexican Cornbread Mix
1 Chicken
1 Small Jar Pimentos
1 Can Cream Of Mushroom Soup
1 Medium Onion
1 lb. Velveeta Cheese
1 Stick Butter
8 Medium Yellow Squash or Zucchini or a mixture of both

Recipe



Boil and debone chicken. Cut into pieces. Cook cornbread per pkg directions. Saute onion and squash in oleo 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, stir until well blended. Pour into a large greased pan, bake at 350 for 35-45 minutes.

You can make this up ahead a put in the fridge overnight; then get up the next morning and let it set to room temp then bake as directed.