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1/2 c. chopped onion
1 can cream of chicken soup
chicken broth (to moisture)
3 to 4 chopped boiled eggs
1 large can cooked chicken

Bake 1 large skillet of cornbread day before making. Crumble
cornbread; mix well all of the ingredients. Pour into a 9 x 12
baking dish. Bake on 375 degrees until done.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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