Directions:
- Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl.
- In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the corn bread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.)
- Transfer to greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 584.86 Kcal (2449 kJ) | ||
| Calories from fat | 243.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.03g | 42% | |
|---|---|---|---|
| Cholesterol | 394.17mg | 131% | |
| Sodium | 350.7mg | 15% | |
| Potassium | 654.49mg | 14% | |
| Total Carbs | 55.8g | 19% | |
| Sugars | 17.9g | 72% | |
| Dietary Fiber | 7.4g | 30% | |
| Protein | 30.59g | 61% | |
| Vitamin C | 28.1mg | 47% | |
| Vitamin A | 4.1mg | 135% | |
| Iron | 11.1mg | 62% | |
| Calcium | 115.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 107.42 Kcal (450 kJ) | ||
| Calories from fat | 44.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.96g | 42% | |
|---|---|---|---|
| Cholesterol | 72.39mg | 131% | |
| Sodium | 64.41mg | 15% | |
| Potassium | 120.21mg | 14% | |
| Total Carbs | 10.25g | 19% | |
| Sugars | 3.29g | 72% | |
| Dietary Fiber | 1.36g | 30% | |
| Protein | 5.62g | 61% | |
| Vitamin C | 5.2mg | 47% | |
| Vitamin A | 0.7mg | 135% | |
| Iron | 2mg | 62% | |
| Calcium | 21.2mg | 12% | |
* 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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