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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.

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Accuracy is believed to be good, but is not guaranteed.
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