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Categories:Viewed: 51 - Published at: 2 years ago
Ingredients
- 8-inch pan cornbread, cooked
- 4 chicken breasts, boiled
- 4 eggs
- 1 medium onion
- 1/2 c. chopped celery
- 2 c. broth
- 1-2 tsp. sage or poultry seasoning
- 1/2 tsp. black pepper
- 2 cans Cream of Chicken soup
- Salt
- 1 stick of butter or margarine
Method
- Cook chopped celery and onions with broth until tender. Crumble cornbread, celery, onions and chopped chicken into mixer bowl.
- Add all ingredients except butter.
- Pour mixture into lightly greased crock pot.
- Put the butter on top.
- Cook on high 2 hours or on low 3-4 hours.
