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This has got to be the best tasting stuff I have ever had. I was craving it yesterday so I called my grandmother and asked her for the recipe. It's really a simple recipe and we always thought it was something really difficult.
2 cans chicken broth
1 can cream of chicken
1 can cream of celery
1 meduim finely chopped onion
1 small chicken breast boiled
1 egg
salt
pepper
sage
Make a large batch of cornbread. Let cool.
Crumble cornbread in a large bowl and add 2 can of chicken broth. Add 1 can cream of chicken and 1 can cream of celery soup undiluted. mix together and add 1 egg and finly chopped onion. chop chicken breat and add. add salt, pepper and sage to taste. Place in a 9 X 13 pan and bake at 400 for 30 - 45 mins. If outside is turning brown but inside is still soupy, reduce heat to 350.
We always let it cool some and cut into squares for easier servings.
2 cans chicken broth
1 can cream of chicken
1 can cream of celery
1 meduim finely chopped onion
1 small chicken breast boiled
1 egg
salt
pepper
sage
Make a large batch of cornbread. Let cool.
Crumble cornbread in a large bowl and add 2 can of chicken broth. Add 1 can cream of chicken and 1 can cream of celery soup undiluted. mix together and add 1 egg and finly chopped onion. chop chicken breat and add. add salt, pepper and sage to taste. Place in a 9 X 13 pan and bake at 400 for 30 - 45 mins. If outside is turning brown but inside is still soupy, reduce heat to 350.
We always let it cool some and cut into squares for easier servings.