Chicken and Dressing Skillet Bake

By moddie2bert

Ingredients

• 2 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 tablespoon Crisco Pure Vegetable Oil
• 2 (6 oz) packages Martha White Cotton Country Cornbread Mix
• or 2 (6 oz) packages Martha White Buttermilk Cornbread Mix
• 3 cups cubed cooked chicken, seasoned with salt and pepper
• 1 cup frozen whole kernel corn
• 1 1/2 teaspoons poultry seasoning
• 1 3/4 cups milk
• 2 large eggs, beaten

Details

Servings 6

Preparation

Step 1

Heat oven to 400°F.
Melt butter in 10-inch cast iron skillet; cook onion and celery until tender, about 10 minutes. Remove vegetables from skillet; place in large bowl. Pour oil in same cast iron skillet; place in oven to heat for about 5 minutes. Add cornbread mix, chicken, corn, poultry seasoning, milk and eggs to cooked vegetables in large bowl; blend well. Pour cornbread batter into hot cast iron skillet. Bake 29 to 35 minutes or until golden brown. Cut into wedges.