Servings: 16 people
- 4.5 ounces chorizo raw, beef
- 6 cups rotisserie chicken shredded
- 32 ounces cornbread prepared
- 2 cups chicken broth
- 10.5 oz cream of mushroom soup canned
- 10.5 oz cream of chicken soup canned
- 1 cup white rice cooked
- 22 oz seasoning blend frozen, onion and pepper
- 1 tbsp creole seasoning
- 1 ½ tsp black pepper
- 1 egg boiled, chopped
- 1 stick butter unsalted
Preheat oven to 350°F.
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.
Serving: 1cup | Calories: 554kcal | Carbohydrates: 70g | Protein: 36g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1129mg | Potassium: 630mg | Fiber: 18g | Sugar: 11g | Vitamin A: 966IU | Vitamin C: 1mg | Calcium: 710mg | Iron: 16mg