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Categories:
chicken cornbread white bread chicken broth cream of chicken soup onion celery eggs ground sage pepper salt butter
Viewed: 23 - Published at: 5 years agoIngredients
- 1 (2 1/2 lb) rotisserie-cooked chicken, skinned, boned, and shredded (about 4 cups)
- 6 cups coarsely crumbled cornbread
- 8 (1 ounce) firm white bread, slices torn into pieces
- 2 (14 ounce) cans chicken broth
- 2 (10 3/4 ounce) cans cream of chicken soup
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 4 large eggs, lightly beaten
- 2 teaspoons ground sage
- 12 teaspoon pepper
- 14 teaspoon salt
- 12 cup butter, softened
Method
- Combine first 11 ingredients in a large bowl.
- Transfer mixture to a lightly greased 5-quart round slow cooker.
- Dot evenly with butter.
- Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set.
- Stir well before serving.
