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Categories:
fryer Bread onion cream of chicken soup sage chicken broth pepper cornbread eggs salt celery margarine
Viewed: 22 - Published at: 5 years agoIngredients
- 1 fryer (optional), cooked and deboned
- 8 slices bread
- 1 medium onion
- 2 cans cream of chicken soup
- 1 2/3 tsp. sage (season to taste)
- 2 small cans chicken broth or use homemade chicken broth
- 1/4 tsp. pepper
- 1 pan cooked cornbread
- 4 eggs
- 1 tsp. salt
- 1/4 c. celery (optional)
- 2 Tbsp. margarine
Method
- Boil chicken and debone.
- Shred.
- Save broth.
- Break cornbread and slices of bread.
- Mix together all other ingredients except margarine.
- Add chicken.
- Pour into crock-pot and add margarine on top.
- Mixture is best if good and soupy.
- May add some more broth from boiled chicken.
- Cover.
- Cook on low 4 hours or high 2 hours. Makes 16 servings.
