6 slices bacon, diced
2 onions, cut in half vertically and thinly sliced
3 c. Stove Top Dressing Cornbread Stuffing mix
1 2/3 c. water
3/4 c. celery
1/2 c. shredded Parmesan cheese
2 tbsp. butter

Cook bacon until crisp in a large cast iron skillet. Remove bacon, reserving 2 tablespoons drippings in skillet. Add onions and celery to skillet and saute over medium high until tender. Remove onions and celery from skillet and set aside. Add water and butter to skillet and stir until butter melts. Add stuffing crumbs, stirring to moisten.

Combine half of onions, bacon and celery. Stir into stuffing mixture. Top with remaining onions, celery and bacon. Place skillet in 400 degree oven and bake for 15-20 minutes or until thoroughly heated. Sprinkle with Parmesan cheese and serve with roasted chicken.