CHICKEN CORNBREAD DRESSING

3 CUPS CORNMEAL
1-CUP NON-FAT BUTTERMILK
1 EGG

MIX ALL INGREDIENTS AND BAKE UNTIL DONE.LET BREAD
COOL
AND CRUMBLE UP, ABOUT 8 CUPS.


16 OUNCES CHICKEN
1-TEASPOON POULTRY SEASONING
1 ONION (OPTIONAL)
1-TEASPOON SAGE
1 1/2 teaspoon black pepper
3 eggs whites or 1/2 CUP EGG BEATERS
1 CAN CREAM OF CHICKEN SOUP(98%FAT-FREE)
1 can of cream of celery soup(98% fat- free)
10 3/4 OUNCES WATER (SAME AS SOUP CAN)
1 can chicken broth(99% fat-free

mix all ingredients to gether and bake in 9 bye
13 pan
or casserole dish at 350* degrees until golden
brown,
about 1 hour.

12 servings.......4 points per serving