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1 large chicken fryer 1 stick butter, melted 1 (10 1/2 oz.) can cream of mushroom soup 1 1/2 c. self-rising cornmeal 1 1/2 c. self-rising flour 3/4 c. buttermilk 5 eggs 3/4 c. chopped celery 1 c. chopped onion 2 Tbsp. butter 2 1/2 Tbsp. oil salt, pepper and sage to taste For breading, mix together cornmeal, flour, buttermilk and eggs. Put oil in pan/skillet, spreading evenly. Pour mixture into pan/skillet. Cook in preheated oven at 475 degrees until done and brown on top. Cool slightly. Crumble bread into crock-pot. Sauté onion and celery in butter until soft. Add to crock-pot. Boil chicken and debone, reserving broth. To deboned chicken, add soup and broth. Add to crock-pot. Add the seasoning to taste. Cook in crock-pot on high for 3 hours and then on low for 3 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. |