Black pepper or garlic pepper or lemon pepper to your taste
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Let's Make It
Prepare cornbread mixes together as one & bake until done. Place in very large mixing bowl.
While cornbread bakes, wash & thin slice all vegetables & combine together. In large nonstick pan, melt 1 stick of parkay light. Add more margarine as needed to saute. Add some vegetables to parkay light, leave room to saute. Saute vegetable mix about 5 minutes max on both sides (not too cooked) until all are sauteed.
Add sauteed vegetables to bowl of cornbread as ready. Add cans of cream of chicken & chicken bouillon crumbles to cornbread & vegetables. Add black pepper or garlic pepper or lemon pepper to taste, at least 1 Tbsp. Mix all ingredients good.
Spray large casserole or roaster or large oblong baking deep dish with no stick baking spray. Add mixture to baking dish (or dishes).
Bake at 350 degrees F for 45 minutes to 1 hour or until browned. If more moisture wanted, cover when removed from oven.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.