Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
- 6 chicken breasts (or one 3 lb. broiler or fryer, cut up)
- 1 stalk celery, halved
- 1 small onion, halved
- Salt to taste
- 1 large skillet cornbread (your favorite recipe)
- 1 package (sleeve) saltine crackers, crushed
- 8 hard-boiled eggs, chopped
- 1 stick butter (4 ounces)
- 1 bell pepper, finely chopped
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 1 to 2 teaspoons sage
- Salt and pepper to taste
- 2 cans (14 oz) chicken broth (low sodium)
- 2 cans (10 oz) cream of chicken soup, diluted with 2 cans water
Preparation
Combine chicken, celery stalk and small onion with enough water to cover in a large Dutch oven or heavy pot. Add salt. Bring to a boil over medium-high heat; reduce heat, and simmer about 1 hour or until tender. Transfer chicken to a large bowl and cool briefly; Strain and reserve broth. Remove skin and bones from chicken and cut into bite-sized pieces.
Saute chopped bell pepper, onion and celery in butter until translucent and tender.
Crumble cornbread in a large bowl; add crackers, eggs and sauted vegetables. Add sage and season with salt and pepper to taste.
To reserved broth, add canned chicken broth and diluted soup; mix well. Combine liquid, cornbread mix, and chopped chicken; mix well.
Pour into a large, lightly greased, casserole or baking dish and bake in 400 degree oven until set and golden brown, about 35-45 minutes.
Makes about six to eight servings.
