Shortcut Cornbread Dressing with Chicken

I copied this picture from Paula Deen

My mom makes the absolute best cornbread chicken and dressing I’ve ever eaten. It’s amazing. I have her recipe and can make it just as well. The problem is that it’s pretty much a two-day process, and it makes way too much.

Another “borrowed” image

This Thanksgiving, I overhauled Mom’s recipe. I was a little nervous about how it would taste, but it turned out to be excellent. The whole family thought so. It’s definitely a keeper.

Shortcut Cornbread Dressing with Chicken

Serving Size:
90 minutes


  • 2 large cans of canned chicken breast
  • Chicken broth – 1 cup or less
  • Cornbread made from 1 package of Jiffy corn muffin mix – I made it with a couple of tablespoons of powdered milk (because that’s what I had) mixed with the amount of water on the package and 1 egg
  • 2 slices of white bread
  • 2 boiled eggs, chopped
  • 4 green onions
  • 1/2 medium onion
  • 1/4 of a whole celery
  • salt
  • black pepper
  • garlic powder
  • onion powder
  • parsley flakes
  • 3/4 tsp rubbed or ground sage


  1. Bake cornbread according to package instructions. When cool, crumble into a large bowl.
  2. Boil celery, onion, and green onion until tender. When done, pour into the cornbread, including the water.
  3. Add boiled eggs, chicken, white bread, & seasonings. I didn’t measure any of the seasonings, except the sage. I just sprinkled some in, tasted it, and adjusted it according to my taste.
  4. Add broth one cup at a time while mixing until the texture is the way you want it. I didn’t use very much at all. Just use enough to make sure it isn’t dry.
  5. Bake in a pan at 400 degrees uncovered until slightly brown, bubbly, and the right consistency – 20-30 minutes. – I used a 9″ x 13″ pan, and it was a bit too big. Something smaller would work better. A cake pan, maybe?

I use this handy little egg cooker, and it boils perfect eggs every time. I don’t even have to watch them because it has an alarm for when it’s done.

Here’s a pan that would work well for cooking the dressing.

The recipe can be easily doubled. If you double it then you would want to cook it in a 9″ x 13″ pan. I recently bought this nice pan and love it. I cooked dressing in it and took it to my niece’s house. The nice cover kept it from spilling in the car.

I hope you and your family enjoy this recipe as much as we did. I’ll probably make it several times a year, instead of just at Thanksgiving and Christmas.

Meatloaf Baby, or Should I Say Roasted Green Beans

Maaaaa! Meatloaf!

You win some, you lose some. After my rapid success with IF/WW, I made a small mistake. I switched to Hello Fresh lower calorie meals (good move), and then I accidentally manually overrode my choices with non-lower calorie meals. I managed to pick some with very high point counts (bad move). That set me back with about a half-pound weight gain this week. It’s okay though. I’m still down five pounds in 26 days. For that, I am very proud. I’ve dropped a size in my pants. Yay me!

On the upside, this meatloaf meal was one of the lower-calorie meals. It was pretty amazing. The serving of potatoes was quite large, and that I like. I don’t count carbs. Maybe I should.

My son frequently teases me with that Will Ferrell’s Ma Meatloaf scene from the Wedding Crashers. I was going to post the video here, but I realized it has a bit of inappropriate language. It’s a funny line, though, unless your grown son keeps yelling that to annoy you. My son would never do that.

I feel like I’m back on track now. I went to the store today and stocked up on fresh fruits and veggies. I’ve been roasting a lot of veggies lately and they’re so delicious. I know this post has “meatloaf” in the name, but I’m putting the roasted green beans recipe here. Sorry…but not enough to change it.

Roasted Green Beans

Serving Size:
1 cup
20 minutes


  • Green beans
  • Olive oil
  • Salt
  • Pepper


  1. Preheat oven to 425 degrees.
  2. Wash and dry green beans. String/trim them, if necessary.
  3. Place beans on a Wildone Baking Sheet Set of 3, Stainless Steel Cookie Sheet Baking Pan, 9/12/16 Inch, Non Toxic & Heavy Duty & Easy Clean.
  4. Toss the beans with a small amount of olive oil.
  5. Add salt and pepper, to taste.
  6. Put in oven for 15 minutes.