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Categories:Viewed: 38 - Published at: 9 years ago
Ingredients
- 3 -4 large chicken breasts, boiled until tender
- 1 (6 ounce) box stove top cornbread stuffing mix
- 1 (10 3/4 ounce) can cream of chicken soup (can sub Cream of Celery)
- 1 (10 3/4 ounce) can chicken & rice soup
- 1 small onion, chopped and sauteed in a little butter
- 2 eggs, beaten
- 2 cups chicken broth
- 1 chicken flavored bullion cube- dissolved in broth
Method
- Boil chicken in seasoned water until tender and no longer pink in center.
- Allow chicken to cool and then pull into small pieces or use a fork to shred.
- Line bottom of 9 x 13 baking dish with chicken.
- Chop onion and sautee.
- Dissolve bouillon cube in broth (I use Swanson's broth by preference).
- Beat eggs.
- Mix stuffing, soups, onion, eggs, and broth.
- Pour mixture over chicken.
- Bake at 350 for 45 minutes or until set in middle and brown on top. Cooking time will usually depend on your oven.
