ingredients:
3-4 chicken breasts (2 lbs.)
1 14-oz can chicken broth
3 stalks celery, finely diced
1 small onion, finely diced
6 tablespoon butter
1/2 pan of cornbread* (6 servings), crumbled
1 can cream of chicken soup
1 teaspoon salt
1/2 teaspoon poultry seasoning (plus more to taste if desired)
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3 boiled eggs, peeled and diced (optional)
instructions:
Slowly cook chicken breasts in broth over medium-low heat in a covered pot until cooked through. Don’t boil them to death or they’ll turn out hard and rubbery. Remove chicken and allow to cool then shred with two forks or dice into bite-sized pieces; cover and set aside. Measure out two cups of chicken stock and set aside.
Meanwhile, sauté celery and onion in butter until onion is translucent.
Combine reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper and garlic and stir well.
In a large mixing bowl combine cornbread, chicken, sautéed veggies (with butter), chicken stock mixture and boiled eggs and mix well. Spoon mixture into a greased baking dish and cook, uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from oven and let rest 15-20 minutes before serving.
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