Submitted to Recipe Goldmine by Peggy Mc. - Calhoun, Louisiana
This is easy to make and is very good!
(Recipe Continues Below)
Boil a chicken in enough water to make a rich broth.
Make Aunt Jemima Yellow Cornmeal cornbread according to package directions.
1 large onion, chopped
1 stalk celery and leaves, chopped
4 boiled eggs, grated
1 can cream of chicken soup
About 4 to 5 tablespoons butter
2 slices white bread soaked in small
amount broth
Chicken (from making broth), deboned
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Saut onion and celery until tender. Mix cornbread while warm with sauted onions and celery. Add eggs, soup, butter and bread. Mix well with broth, and salt and pepper to taste. Add chicken. Mix well, having it sort of soupy. Put into 9 x 13-inch baking dish that has been sprayed with Pam. Dot with small amount of butter. Bake at 350 degrees F until there is a light crust around edge - about 55 to 60 minutes.
