- One 1 lbs container of dressing mix (made locally; can be found online-generally used to make rice dressing)
- 1 lbs ground beef
- 2 cooked chicken breasts (seasoned lightly)
- 1 chopped onion
- 1 chopped bell pepper
- 1 stick butter
- 9×13 pan cooked cornbread (I used three 8.5oz boxes of Jiffy)
- 2-3 cups chicken stock
1.) Cook the 9×13 pan of cornbread; let cool and crumble.
2.) Cook the chicken breasts at the same time if you haven’t yet.
3.) Melt a stick of butter, then brown brown beef, dressing mix, onion, and bell pepper.
4.) While meat is browning, add 3 tbsp season-all to the mixture.
5.) Once the meat is browned, add the chopped (or shredded) chicken breasts.
5.) Spoon in the crumbled cornbread; stir in between spoonfuls.
6.) Add two cups of chicken stock to the mixture, and combine well. (if it seems too dry, add a little more chicken stock until the mixture is sticking together *see video*)
7.) Grease a 9×13 baking pan and spoon mixture into pan.
8.) Bake in oven at 350F for 35 minutes.
-You can also add a pound of ground pork
-You can prepare the night before and just bake the day of