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1 large skillet cornbread 2 Tbsp. sage 1 medium onion, chopped 1 large hen, stewed, deboned and cut into pieces 1 stick butter, melted 2 cans cream of chicken soup 3 or 4 c. chicken broth Mix cornbread, sage, onion, butter, 1 can soup and broth together. Layer in crock-pot: 1/2 can soup, 1/2 dressing mixture, 1/2 chicken, 1/2 dressing, 1/2 chicken and 1/2 can soup. Cover and cook on low for 3 hours. Serves 6 to 8. 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. |