Ingredients:
3-4 chicken breasts (2 lbs.)
1 14-ounce can of chicken broth
3 celery stalks, finely diced
1 small onion, cut into small cubes
6 tablespoons of butter
1/2 cornbread pan* (6 servings), crumbled
1 can of chicken soup
1 teaspoon of salt
1/2 teaspoon poultry seasoning (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 saucepan until cooked through. Don’t boil them to death or they will become hard and rubbery. Remove the chicken and let it cool, then shred with two forks or cut into small pieces; cover and set aside. Measure two cups of chicken broth and set aside.
Meanwhile, sauté celery and onion in butter until onion is translucent.
Combine the two reserved cups of chicken broth, cream of chicken soup, salt, chicken seasoning, pepper, and garlic, and stir well.
In a large bowl, combine cornbread, chicken, stir-fry vegetables (with butter), chicken broth mixture, and boiled eggs, and mix well. Pour the mixture into a greased baking dish and bake, uncovered, at 350 degrees for 45 minutes or until the top is well browned. Remove from oven and let stand 15-20 minutes before serving.