Corn Bread Dressing

2 chicken breasts, poached and shredded

1-16 oz package dry corn bread mix (+whatever ingredients it calls for)

3 Tbsp butter or margarine

½ cup chopped onions

½ cup chopped celery

¾ cup canned green beans

2 cups chicken broth

1 can homemade cream of chicken soup*

¼ tsp garlic powered

1 ½ tsp dried thyme

½ tsp ground black pepper

6 eggs

1. Preheat oven to 350.

2. Bake corn bread according to the directions on the package and let it dry out for several hours before making the corn bread dressing. Once dry, crumble into a large mixing bowl.

2. In a medium saucepan over medium heat, melt the butter/margarine and stir in the onions and celery, slowly cooking until tender.

3. Sir the onions and celery mixture and green beans into the dry corn bread mixture. Mix in the chicken, chicken broth, cream of chicken soup, garlic powder, thyme, pepper, and eggs. Blend with a potato masher until all mixed together.

4. Transfer to a 9 by 13 baking dish and bake in oven until golden brown (about 35 minutes).

*Homemade Cream of Chicken Soup (1/3 cup mix + 1 ¼ cup water)

2 cups powdered milk

¾ cup corn starch

¼ cup chicken bouillon

2 tbsp dried onion flakes

2 tsp Italian seasoning

1. Stir water gradually into mixture with whisk in a small saucepan.

2. Stir frequently, cooking on medium heat until the mixture comes to a boil. Reduce heat and simmer 1 minute to allow soup to thicken.

(Why pay $1.29+  for a can of Cream of Chicken soup when you make it for less than $0.33?)