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Categories:Viewed: 26 - Published at: 9 years ago
Ingredients
- 4 chicken breasts
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1 c. chicken broth
- 1 stick melted margarine
- 1 tsp. sage
- 1 (8 or 9-inch) pan cornbread
Method
- Boil chicken until done.
- Save 1 cup of broth.
- Cut up chicken in bite size pieces; set aside.
- Crumble up cornbread fine; pour melted margarine over cornbread.
- Set aside.
- To meat, add 1 cup of broth, soups and sage; mix well.
- Mix all with cornbread.
- Put in baking dish.
- Bake at 325° until golden brown and bubbly.
