3 cups cornbread, crumbled
1 can chicken and rice soup
1 can water (usually more)
1 stick butter, melted
1 bunch chopped spring onions
2 1/2 tsp. poultry seasoning
1/2 tsp. salt
1 tsp. sugar
Mix well, adding more water to make it pour. Place in a well-greased casserole dish. Bake about 45 minutes at 350 degrees or until lightly browned. Serve with lots of gravy.
View more recipes from Stephania at: