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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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From my collection of handwritten recipes 1970-84. Ingredients:
4 cups crumbled cornbread |
1/4 cup chopped green pepper |
1/4 cup chopped onion |
1/4 cup chopped celery |
1 1/2 cups chopped cooked chicken |
1 (10 ounce) can cream of chicken soup |
1 1/2 cups chicken broth |
Directions:
1. Combine 4 cups crumbled corn bread, 1/4 cup chopped green pepper, 1/4 cup chopped onion, and 1/4 cup chopped celery; mix well. Place half of this mixture in a 2 quart baking dish. Spread 1 1/2 cups chopped cooked chicken over corn bread layer. Combine 1 can condensed cream of chicken soup and 1 1/2 cups chicken broth; pour over chicken. Place remaining corn bread mixture over chicken; press mixture down. Set aside 20 minutes, then bake at 350* for 45 minutes.
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