Chicken Cornbread Dressing

3 cups cornmeal
1-cup non-fat buttermilk
1 egg.
Mix all ingredients and bake until done. Let bread cool and
Crumble up, about 8 cups.
Boil chicken while cornbread is baking.
16 ounces chicken
1-teaspoon pours seasoning
1 onion (optional)
1-teaspoon salt
1 1/2-teaspoon sage
1/2 teaspoon black pepper
3 egg whites or Y2 cup eggbeaters
1 can of cream of chicken soup (98% fat-free)
1 can of cream of celery soup (98% fat-free)
10 3/4 ounces water (same as soup can)
1 can chicken broth (99% fat-free)

Mix all ingredients together and bake in 9 x 13 pan or casserole
Dish at 350 degrees until golden brown, about 1 hour.

12 servings 4 points per serving