Directions:
- Boil chicken thighs until tender and shred into pieces when cool enough to handle.
- Melt butter and saute chopped onions and chopped celery until softened. Crumble corn bread (sometimes I use cornbread muffins from the bakery section of my local supermarket) and seasoned bread crumbs.
- Add the onions, celery, milk, soup, salt, pepper, and seasonings.
- Add chicken and chicken broth one cup at a time or until mixture has a smooth consistency.
- Beat eggs slightly and add to mixture.
- I usually do a taste test at this point and add more seasonings if needed. Bake in a large greased pan at 375 degrees for 30 to 40 minutes or until top is golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 604.61 Kcal (2531 kJ) | ||
| Calories from fat | 191.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.25g | 33% | |
|---|---|---|---|
| Cholesterol | 145.67mg | 49% | |
| Sodium | 2033.5mg | 85% | |
| Potassium | 421.43mg | 9% | |
| Total Carbs | 87.88g | 29% | |
| Sugars | 22.08g | 88% | |
| Dietary Fiber | 4.86g | 19% | |
| Protein | 15.51g | 31% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.3mg | 24% | |
| Calcium | 257.2mg | 26% | |
| Amount Per 100 g | |||
| Calories | 201.81 Kcal (845 kJ) | ||
| Calories from fat | 63.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.09g | 33% | |
|---|---|---|---|
| Cholesterol | 48.62mg | 49% | |
| Sodium | 678.77mg | 85% | |
| Potassium | 140.67mg | 9% | |
| Total Carbs | 29.33g | 29% | |
| Sugars | 7.37g | 88% | |
| Dietary Fiber | 1.62g | 19% | |
| Protein | 5.18g | 31% | |
| Vitamin C | 2.8mg | 14% | |
| Iron | 1.4mg | 24% | |
| Calcium | 85.9mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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