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Mexican cornbread mix Two boneless skinless chicken breasts (cooked and cubed) 3 or 4 pieces white bread (torn into small pieces) Chicken Stock or cups chicken broth One large onion, chopped Three stalks celery, chopped One bell pepper, chopped One can cream of chicken soup tsp black pepper 1/2 tsp celery salt One tsp oregano 2 tbsp butter Mix all three packages of cornbread mix as directed and bake in a large iron skillet
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How to Store Homemade Caesar Salad Leftover Caesar Salad will keep one day in an air-tight container in the fridge- though it is best consumed the day it is made
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