|
Enjoy this recipe from Quick & Easy Recipes for Gatherings.
Submitted by: Judy Wilson from Huntsville, AL
8-1/2 oz. pkg. corn muffin mix
1/2 c. butter, melted
5 boneless, skinless chicken breasts, cooked and diced
10-3/4 oz. can cream of celery soup
10-3/4 oz. can cream of chicken soup
1 c. chicken broth
2 eggs, hard-boiled, peeled and chopped
Prepare corn muffin mix and bake in an 8"x8" baking pan, according to package directions. Cool; crumble cornbread into a greased 13"x9" baking pan. Drizzle with melted butter; set aside. In a bowl, mix chicken, soups, broth and eggs. Spoon over cornbread mixture and stir all together. Bake, uncovered, at 325 degrees for 30 to 40 minutes, until heated through. Makes 6 to 8 servings. | |
|
|
Prepare corn muffin mix and bake in an 8"x8" baking pan, according to package directions. Cool; crumble cornbread into a greased 13"x9" baking pan. Drizzle with melted butter; set aside. In a bowl, mix chicken, soups, broth and eggs. Spoon over cornbread mixture and stir all together. Bake, uncovered, at 325 degrees for 30 to 40 minutes, until heated through. Makes 6 to 8 servings. |
|
|