Annie made this as a side dish for Thanksgiving. It is great to have in case the turkey and dressing run out, besides it tastes great!
1 Pan of Cornbread, 2 Quarts
4 Chicken Breast, boiled & shredded
1 C Cream of Onion Soup
3 C Chicken Broth
2 T Sage or Poultry Seasoning -- Annie uses 1 Tbsp of Sage & 1 Tbsp of Poultry Seasoning
1 Medium onion, chopped
1 Stick butter, melted
2 Eggs, boiled & chopped/sliced
2 Cans Cream of Chicken Soup
Set aside one can cream of chicken soup and the shredded chicken. In a large bowl, crumble whole pan of cornbread. Add all ingredients above (except shredded chicken and one can of cream of chicken soup) and mix thoroughly. Layer into crock-pot in this order: ½ can of Cream Of Chicken soup (the can you set aside before you started), 1/3 of dressing mixture, ½ of the shredded chicken. Add another 1/3 of dressing mixture and the other ½ of the shredded chicken. Top with the last 1/3 of dressing and the last ½ can of the Cream of Chicken soup. Cover and cook on “low” setting for ~ 3 hours.