Squash Chicken Dressing

Ingredients

• 2 packages Mexican cornbread mix
• 1 chicken
• 1 small jar pimentos
• 1 can cream of mushroom soup
• 1 medium onion, chopped
• 1 pound Velveeta cheese
• 1/2 cup (1 stick) butter
• 8 medium yellow squash or zucchini, sliced

Instructions

1. Boil and de-bone chicken. Cut into pieces.
2. Bake cornbread per package directions.
3. Sauté onion and squash in butter in skillet.
4. Crumble cornbread in a large mixing bowl.
5. Add the onion and squash mixture to the cornbread.
6. Add the pimentos and the chicken.
7. Melt Velveeta, soup and 1/2 can water in the microwave. Stir to blend well, then add to the cornbread mixture, stirring until well blended.
8. Pour into a large greased baking dish.
9. Bake at 350 degrees F for 35 to 45 minutes.