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homemade cornbread rice stalks celery green onions white onion broth eggs butter cream of chicken soup
Viewed: 35 - Published at: 3 years agoIngredients
- 8 to 10 c. homemade cornbread, crumbled
- 1 1/2 to 2 c. cooked rice
- 4 stalks celery, chopped
- 1 bunch green onions, chopped
- 1 large white onion, chopped
- broth and meat of 1 good sized hen
- 5 beaten eggs
- 1/2 stick butter
- 1 can cream of chicken soup
Method
- Cook chicken until done.
- Cool and take off the bone.
- Leave broth in pot.
- Crumble cornbread in large bowl and mix with rice. Cook the chopped celery, white onion and green onions with butter in a skillet for about 4 to 5 minutes.
- Pour chicken broth into bowl with cornbread and rice.
- Add cream of chicken soup and eggs. Then add sauteed celery and onions.
- Add salt and pepper to suit your taste.
- Bake for about an hour or until done at 350°.
