with Pecan Pepper Cranberry Sauce
- 1 chicken boiled and boned
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 package seasoned cornbread stuffing
- 2 tablespoons Rose & Ivy Pecan Pepper Jelly or Pecan Pepper Glaze
- 2 cups chicken broth
- 2 boullion cubes
- 1 stick butter(1/2 cup)
- 1/4 cup pecans
Melt Butter and mix with stuffing. Add nuts. Mix broth with soups and bouillon, add jelly or glaze. Layer soup mix, chicken and dressing. Repeat ending with dressing on top.
Bake for 30 minutes, uncovered at 350°.
Add Rose & Ivy Southern Pecan Pepper Jelly or Pecan Pepper Glaze to taste to one can whole berry cranberry sauce and serve.
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Brad Simmons