Cornbread Dressing Bites with Creamed Chicken

By cindygwest

Note: To make Cornbread Dressing Bites in advance, cool completely after baking and refrigerate in an airtight container up to two days. Before serving, bake on an ungreased baking sheet at 350 for 10 minutes.

Ingredients

• 1 (6 ounce) package buttermilk cornbread mix
• 1/4 cup butter
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1 (10 ounce) can cream of celery soup
• 1 1/4 cups chicken broth
• 2 large eggs
• 1 T. poultry seasoning
• 1/2 t. garlic powder
• Creamed Chicken
• 2 T. butter
• 1/4 cup finely chopped onion
• 1 t. minced garlic
• 1 (1o ounce) can cream of celery soup
• 1 (8 ounce) package cream cheese, softened
• 1 T. minced fresh thyme
• 2 cups chopped cooked chicken

Preparation

Step 1

1. Preheat oven to 350. Spray miniature muffin pans with nonstick spray. Prepare buttermilk cornbread mix according to package direc5tions using an 8 inch square pan; cool, crumble, and set aside.
2. In a large skillet, melt butter over medium heat. Add onion and celery; cook 6 - 8 minutes or until vegetables are tender.
3. In a large bowl, combine crumbled cornbread, onion mixture, and next 5 ingredients, stirring to combine. Spoon mixture into prepared muffin cups, filling completely full. Bake for 25 to 30 minutes or until center of dressing looks dry. Cool in pans for 10 minutes. Top each with 1 T. Creamed Chicken. Serve immediately. Sprinkle with dried cranberries, if desired.

For Creamed Chicken:

1. In a large skillet, melt butter over medium heat. Add onion and garlic, cook for 6 minutes or until onion is tender. Stir in soup, cream, cheese, and thyme. Cook, stirring frequently, until mixture is smooth. Stir in Chicken.