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 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
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