All time classic cornbread dressing. Looking for an easy version of an all time classic cornbread dressing recipe that is still tasty; well look no farther.
Cook chorizo in small saucepan on low-medium heat for 3-5 minutes until it is cooked thoroughly and set aside.
Crumble cornbread by hand into medium pieces in a large roasting pan; add in stuffing mix and1 ½ cups of the chicken broth. Mix well; try to avoid breaking up the cornbread completely.
Add cooked chorizo, cream of mushroom soup, cream of chicken soup, cooked rice, onion and pepper blend, and remaining ½ cup of chicken broth if mixture is still dry.
Next add in shredded chicken, poultry seasoning, creole seasoning, black pepper and chopped egg. Mix well.
Grease 2 9” x 13” pans well and pour dressing mix evenly in each pan. Cover both pans with foil and bake for 35-45 minutes; remove foil. Slice the stick of butter into ¼-inch slices, place over top of dressing and bake for another 20-30 minutes or until a thermometer reaches 165°F.