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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 6 |
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My grandmothers recipe. Ingredients:
1 (8 1/2 ounce) box jiffy cornbread |
8 slices white bread |
4 eggs |
1 medium onion, chopped |
1/2 cup chopped celery |
1 1/2 teaspoons sage |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 (10 3/4 ounce) cans cream of chicken soup |
2 (14 1/2 ounce) cans chicken broth |
2 tablespoons butter |
Directions:
1. Butter sides of crockpot.
2. In a large mixing bowl, crumble bread and add eggs, onion, celery, sage, salt, pepper, soup and broth. Mix well.
3. Pour into crockpot. Dot top with 2 tablespoons of butter.
4. Cover & cook on high for 2 hours. Cook on low for 3 to 4 hours.
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