You may also like
Categories:Viewed: 31 - Published at: 8 years ago
Ingredients
- 1 pan cornbread
- 1 can cream of chicken soup
- 1 can chicken broth
- 2 to 4 slices light bread, crumbled
- 1 or 2 eggs (depending on cornbread pan size)
- 1/2 onion, chopped
- dash of celery salt
- salt and pepper to taste
Method
- Crumble pan of cornbread in a large bowl.
- Add remaining ingredients; mix together well.
- You may need more chicken broth (you can also use broth from a boiled chicken), depending on the amount of cornbread you use.
- Pour into greased casserole dish; bake at 375° until done.
- Do not let it cook dry.
