Ingredients
- 1 whole chicken, boiled (save the broth), cut into small pieces
- 2 skillets of cornbread, cool and crumble up in a large pan
- 1 large onion, chopped
- 1 bunch of green onion, chopped
- 4 or 5 stalks of celery, chopped
- salt and pepper to taste
- 1 teaspoon red pepper
- 2 teaspoons poultry seasoning
- 6 raw eggs, beat
- 1 can cream of mushroom soup
- 1 1/2 cup of chicken broth
Directions
Mix all together, if not thin enough, add more broth. Bake at 350 until light brown.
Dottie (Portia’s Grandmother-in-law)
Etoile, Texas
