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large skillet of cornbread with 2 eggs 2 to 3 c. hot chicken broth 1 c. chopped onion 1/2 c. melted butter 1 pkg. prepared bread stuffing 2 Tbsp. sage dash of celery salt dash of poultry seasoning 1 egg 1 can cream of celery soup 4 large chicken breasts 3 pieces bacon Cook chicken; save broth. Cook onion in butter until tender. Crumble cornbread into large mixing bowl. Add prepared stuffing, celery soup, celery salt, poultry seasoning, egg, sage and onion. Add broth until desired thickness. Layer chicken and then dressing mixture. Lay bacon on top (uncooked). Bake at 375 degrees for 1 to 1 1/2 hours. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |