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Categories:Viewed: 100 - Published at: 3 years ago
Ingredients
- 1/2 c. oleo
- 1 c. celery
- 2 c. broth
- 1 can chicken rice soup
- salt and pepper to taste
- 3/4 c. onion
- 6 c. cornbread
- 6 chicken breasts
- 1 can cream of chicken soup
Method
- Boil chicken until tender and debone.
- Bake cornbread and cool.
- Saute onion and celery.
- Heat broth and soups together and pour over cornbread.
- Add veggies.
- Salt and pepper.
- Pour half into 7 x 9-inch glass dish.
- Place chicken on top.
- Pour remaining dressing over chicken.
- Bake at 350° for 50 to 60 minutes.