Prepare Cornbread, boil and de-bone chicken.
Crumble cooled cornbread into baking pan and add chicken.
Mix in Onion, Garlic Salt, Salt, Pepper, Olive Oil, Sage, Basil, Rosemary, Celery Salt, Celery, Thyme, Poultry Seasoning, and Boiled Eggs.
Mix well and stir in chicken broth.
Best if refrigerated over night before cooking.
Bake at 425° for 1 hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2230g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2719 (62%)|
|Amt Per Serving||% DV|
|Total Fat 302.1g||403 %|
|Saturated Fat 86.6g||433 %|
|Monounsaturated Fat 125.6g|
|Polyunsanturated Fat 62.3g|
|Cholesterol 2419mg||744 %|
|Sodium 2789.9mg||96 %|
|Potassium 4058mg||107 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 18g|
|Protein 369.9g||528 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4370
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