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1 pan cooked cornbread, crumbled up 3 cans cream of chicken soup 2 boiled eggs, peeled and diced 1 onion, diced 1 oz. rubbed sage 2 cans chicken broth In large bowl, mix cornbread, eggs, onion and rubbed sage, using chicken broth to mix it. After completely mixed, put a layer of dressing mix and then a layer of chicken soup in a crock-pot. Keep repeating until crock-pot is full. Cook on low overnight. Serve next day. 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. |