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Ingredients
- 1 chicken, cooked and deboned
- 4 small pans cornbread
- 8 bouillon cubes
- 5 boiled eggs
- 5 raw eggs
- 1/2 onion
- 4 sticks celery (makes 2/3 c.), chopped
- 1 1/2 Tbsp. sage
Method
- Place cooked and deboned chicken in Pyrex dish. Put crumbled cornbread in your chicken broth.
- Add eggs, onion, celery and sage.
- Pour mixture over chicken.
- Cook like cornbread.