Yield: 1 Servings
|\N \N||Cornbread; (recipe follows)|
|3 cups||Chopped onions|
|3 cups||Chopped celery|
|8 \N||Hard-boiled eggs; chopped|
|1 pint||Chicken broth|
|\N \N||Pepper to taste|
|1 can||Cream of chicken soup|
|1 can||Chicken broth; (broth from boiled chicken)|
|2 \N||Hard-boiled eggs; chopped|
|\N \N||Giblets from cooked chicken; chopped|
Cornbread: Mix all ingredients and bake in hot, greased pan at 475 degrees until brown. Cool and crumble in a large roaster.
Saute onions and celery in margarine until soft, then add to cornbread mixture. Toss bread with chicken broth, boiled eggs, salt and pepper; toss again. Cover and bake at 350 degrees for 20 minutes.
While this is baking, mix a can of cream of chicken soup, can of chicken broth, 2 hard-boiled eggs (chopped) and giblets from cooked chicken. Slowly bring this to a boil. Serve over dressing.
Source: Cookbooks On/Line!
MasterCook formatted by Martha Hicks using Buster 2.0c.
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Feb 27, 1998