November 9th, 2002, 01:38 PM
CHICKEN CORNBREAD DRESSING
3 CUPS CORNMEAL
1-CUP NON-FAT BUTTERMILK
MIX ALL INGREDIENTS AND BAKE UNTIL DONE.LET BREAD
AND CRUMBLE UP, ABOUT 8 CUPS.
16 OUNCES CHICKEN
1-TEASPOON POULTRY SEASONING
1 ONION (OPTIONAL)
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
or casserole dish at 350* degrees until golden
about 1 hour.
12 servings.......4 points per serving
A moment on your lips is cottage cheese on your hips!
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