Ingredients
16
16 servings
- •5 skinless, boneless chicken breast halves
- •1 (9x9 inch) pan cornbread, cooled and crumbled
- •8 slices day-old bread, torn into small pieces
- •4 eggs, beaten
- •1 onion, chopped
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •2 teaspoons dried sage
- •2 (14.5 ounce) cans chicken broth
- •2 (10.75 ounce) cans condensed cream of chicken soup
- •2 tablespoons margarine
Instructions
- Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces.
- In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt, pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine.
- Cover, and cook on Low for 3 to 4 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving.
Nutritional Facts
Per 16 servings
- Calories: 246
- Carbohydrate: 26g
- Fat: 10g
- Fiber: 2g
- Protein: 14g
- Sugar: 4g
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