Cornbread Dressing

1 single recipe cornbread prepared and baked as per the package ("Martha White", white cornbread mix - Ballard Old South recipe) - large size or 2 boxes

1 medium onion, chopped
1/2 green bell pepper finely chopped
1 rib celery finely chopped

Cook this with one stick of butter over low heat till vegetables become transparent.

Add 2  cans Cream of Chicken soup
Mix and heat slightly and then turn off heat.  Just want to mix well and the heat helps to do this.

Crumple up the cornbread and add to the above mixture.  Mix all ingredients well.

You may need to add some water, up to a 1/4 cup if it looks too dry.

Place in a baking dish.  (Can be made ahead and stored at this point)

Bake at 350 deg for 30 - 35 minutes.  Stir halfway through the cooking and make sure you wipe the edges of the baking pan.   Serves 6 - 8 people.