How to make it

  • Boil and de-bone chicken. Cut into pieces.
  • Bake cornbread per package directions.
  • Saute onion and squash in butter in skillet.
  • Crumble cornbread in a large mixing bowl. Add the onion and squash mixture to the cornbread. Add the pimentos and the chicken.
  • 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. Pour into a large greased baking dish. Bake at 350 degrees F for 35 to 45 minutes.

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