|
|
|
4 1/2 to 5 c. crumbled cornbread 2 Tbsp. poultry seasoning 1 medium onion, chopped 2 boneless chicken breasts, cooked and torn into pieces 1/2 c. melted butter 2 cans cream of celery soup 3 to 4 c. chicken broth Mix cornbread, poultry seasoning, onion, butter, 1 can cream of chicken soup and broth together (celery, if desired). Mixture may be soupy, so you may want to add more cornbread to thicken, if needed. Layer in crock-pot: 1/2 can cream of chicken soup in bottom of crock-pot, 1/2 dressing mixture, 1/2 of chicken, remaining dressing mixture, remaining chicken, remaining cream of chicken soup. Cover and cook on low for 3 to 4 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. |