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Categories:
cornbread chicken eggs sweet onion stalks celery onions butter dill pickles sugar milk chicken broth pickle juice handful Cajun seasoning mayo cooking spray
Viewed: 65 - Published at: 3 years agoIngredients
- 10 inch skillet homemade cornbread
- 10 homemade biscuits
- 8 chicken thighs chopped
- 6 boiled eggs chopped
- 1 medium sweet onion minced
- 3 stalks celery sliced
- 6 to 8 green onions chopped
- 1/2 stick butter
- 6 medium dill pickles diced or 1 cup dill pickle relish NOT sweet relish
- 3 tbsp granulated sugar
- 12 oz can evaporated milk
- 3 1/2 cups chicken broth
- 1 cup pickle juice
- 1 handful rubbed sage
- 1 ounce box Bell's seasoning
- 4 tsp cajun seasoning (I use Slap ya Mama)
- 6 heaping wooden spoonfuls mayo (I use Dukes)
- 1 cooking spray
Method
- Make the cornbread the day before
- Make the biscuits the day before
- Boil chicken thighs, reserving broth, cool, then pick meat off bones, and chop
- Add sugar to the dill pickles
- Saute the sweet onion, celery, and green onions in butter
- Crumble the biscuits and cornbread in a large mixing bowl
- Add the rest of the ingredients and mix by hand
- Grease your pan with cooking spray and place evenly to cook
- Bake at 350 for an hour and a half depending on your oven...Enjoy
- This makes one 13x9x2 pan and one medium casserole dish if you want it browner on top, pop it under the broiler for just a couple of minutes only...
- Enjoy
