3 boxes Jiffy cornbread mix, follow package directions
3 - 4 eggs
2 - 3 eggs boiled and chopped (I don’t add these)
1 medium onion, chopped
½ - 1 cup celery, chopped; or 1 can Cream of Celery soup (I use the soup because it makes the dressing moister)
1 ½ tsp. sage
1 tsp. salt
2 cans Cream of Chicken soup
2 cans chicken broth
2 Tbls. butter or margarine
Pepper (if desired)
Boiled chicken (I use maybe 3 breasts) | | Cook the cornbread first. Saute the onion and celery and set aside. Crumble the cornbread and add all ingredients except butter/margarine.
Pam or butter all sides of the crock pot. Cut up the boiled chicken or shred, mix everything together, put in the crockpot and dot with butter.
Cover and cook on high for 2 hours. Then low for 3 - 4 hours. I use my 5-qt. crock pot for this and it fills it completely.A special thanks to a FamilyCorner.com community member
for this recipe. Thanks "Cook4fun"! For submitting this recipe and getting it featured in this newsletter, this member has earned their official "Chef Guy" icon!
|
|
