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Cornbread Casserole

4 to 6 chicken breasts

1 can cream of celery soup

1 can cream of chicken soup

1 pan (8 or 9 inch) cornbread

1 c. chicken broth

1 stick melted margarine

2 boiled eggs

Cook (boil) chicken breasts until done; save 1 cup broth. Put chicken off bones; cut in bite size pieces. Set aside. After baking cornbread, let cool. Crumble up cornbread fine and pour melted margarine over cornbread. Mix well; set aside. To meat add 1 c. chicken broth, both cans soup. In bottom of baking dish put a little more than half cornbread, then spoon meat mixture on next mixture. Then sliced boiled eggs, and top with remaining cornbread. Bake at 325 degrees till bubbly.

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