Directions:
- Preheat oven to 350 degrees.
- Cook chicken until tender enough to shred ( a couple of hours).
- Prepare cornbread.
- Saute onions and celery in a medium to large skillet until tender.
- Stir in shredded chicken, sage, and thyme. Cook 1 minute then add broth, butter, salt, and pepper. Remove from heat.
- Toast bread.
- Crumble bread and cornbread into a large mixing bowl.
- Add cream of chicken soup and chicken base.
- Add shredded chicken mixture to bowl. Combine well.
- Pat mixture into a 9X13 baking dish.
- Bake at 350 degrees 40 minutes to an hour or until browned.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 559.34 Kcal (2342 kJ) | ||
| Calories from fat | 90.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.04g | 15% | |
|---|---|---|---|
| Cholesterol | 24.93mg | 8% | |
| Sodium | 520.48mg | 22% | |
| Potassium | 169.15mg | 4% | |
| Total Carbs | 14.22g | 5% | |
| Sugars | 3.33g | 13% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 3.39g | 7% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 41.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 290.61 Kcal (1217 kJ) | ||
| Calories from fat | 46.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.22g | 15% | |
|---|---|---|---|
| Cholesterol | 12.95mg | 8% | |
| Sodium | 270.42mg | 22% | |
| Potassium | 87.88mg | 4% | |
| Total Carbs | 7.39g | 5% | |
| Sugars | 1.73g | 13% | |
| Dietary Fiber | 1.02g | 8% | |
| Protein | 1.76g | 7% | |
| Vitamin C | 2.5mg | 8% | |
| Iron | 0.3mg | 3% | |
| Calcium | 21.5mg | 4% | |
* 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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