I call this Rhonda's Easy Dressing since it was my Aunt Rhonda who gave me the recipe. She actually received it from a co-worker, whom I assume never called it "Rhonda's Dressing"!
I love to have this with chicken as a main course or without chicken as a side throughout the entire year. It would also make not only a tasty addition to Thanksgiving dinner but an easy one as well. You could also make this after the holidays and add leftover turkey for something a little different yet completely familiar. Somehow the combination of flavors just blend together perfectly to create a wonderfully rich dressing. When serving as a side I will sometimes amp up the flavor even more by adding a tart, diced apple to the mixture before baking. It adds just the right amount of sweetness.
Rhonda's Easy Dressing
1 package Stuffing, Chicken Flavor
1 package Stuffing, Cornbread Flavor
1 can Cream of Celery Soup
1 can Cream of Chicken Soup
1 can French Onion Soup
1 can Evaporated Milk
Make stuffing according to directions on the box/s. In a large bowl combine all three soups and evaporated milk. Stir in stuffing. Add to a large, lightly greased baking dish. Bake at 350 degrees for 50-55 minutes.
As a main dish you can add 4-5 chicken breasts, cooked and cubed and follow the above directions.