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Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 12 |
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Ingredients:
6 biscuits |
1 tablespoon(s) black pepper |
1 1/2 teaspoon(s) celery seed |
4 chicken breasts |
5 cup(s) chicken broth |
2 can(s) cream of chicken soup |
3 tablespoon(s) dried onion flakes |
3 eggs |
1/2 cup(s) melted butter |
1 cup(s) milk |
olive oil |
1 pan of cornbread |
pepper |
salt |
Directions:
1. Rub chicken breasts with olive oil, salt and pepper. Bake at 325 for 45 minutes or until done. Pull chicken from bone and set aside. Make bread crumbs from cornbread and biscuits. Combine with seasonings, 1 can of soup, broth, and eggs. Add about 2/3 of the chicken to the dressing. Pour into pan and bake at 375 for 40 minutes. You may want to turn up the heat the last 15 minutes if you want the top crusty. Use the remaining chicken; 1 can of soup and 1 cup milk to make gravy.
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