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Categories:Viewed: 5 - Published at: 9 years ago
Ingredients
- 1 (8-inch) pan cornbread
- 8 slices toast
- 4 raw eggs
- 1 medium chopped onion
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cans cream of chicken soup
- 1/4 c. chopped celery
- 1 1/2 Tbsp. sage
- 2 cans chicken broth
- 2 Tbsp. margarine
Method
- Break up cornbread.
- Mix everything together, except margarine.
- Pour into crock-pot and dot with margarine.
- Cover and cook on low for 4 hours, 2 hours on high.
- Makes 16 servings.