Serves: 8
Total Calories: 1,174

1 (8 1/2-ounce) package corn bread and muffin mix, prepared and crumbled
3 pounds chicken
2 (14 1/2-ounce) cans chicken broth
5 to 6 stalks celery, chopped
1 onion, chopped
1 tablespoon oil
2 eggs, hard-boiled, peeled and finely chopped
1 tablespoon dried sage
salt and pepper to taste
3 to 4 slices day-old bread, torn

Place chicken and broth in a 5-quart Dutch oven. If necessary, add enough water to cover chicken. Simmer for one hour, or until chicken is tender and juices run clear. Remove chicken from broth and set aside to cool. In a medium saucepan, sauté celery and onion in oil until onion is translucent. Add celery mixture, eggs and seasonings to broth. Simmer for 15 minutes. Remove and discard chicken bones. Return chicken to broth. Add bread and cornbread to broth; consistency will be thick. Spoon into a greased 14"x11" baking pan. Bake, uncovered, at 375 degrees for 45 minutes, or until top is firm and lightly golden.


A tiered cake stand is just right for holding a variety of breads to serve with dinner. Fill the tiers with savory garlic knots, slices of marble rye, crescent rolls and bread sticks.

Nutritional Facts:

Serves: 8
Total Calories: 1,174
Calories from Fat: 112

More Recipes from the Christmas with Family & Friends Cookbook:
Rosemary-Garlic Turkey
Cranberry-Pecan Stuffing
Ham with Cumberland Sauce
Mom’s Macaroni & Cheese
Pork Scallopini
Raspberry-Topped Chicken Rolls
Walnut-Sage Linguine
Mary’s Chicken
Aunt Helen’s Roast
Snowy White Mashed Potatoes
Cranberry-Apple Bake
Caramelized Sweet Potatoes
Chicken & Cornbread Dressing
Ham Tetrazzini
Lemon-Bacon Brussels Sprouts
The Juiciest Turkey Breast
Nutted Wild Rice
Tangy Beef Dijon
Spanish Chicken
Spinach-Rice Bake
Cranberry Cider Chicken
Brown Sugar-Applesauce Bake
Apricot-Glazed Chicken Breasts
Chicken Kiev
Nippy Carrots
Cran-Orange Pork Medallions
Southern-Style Cabbage
Shrimp Étouffée
Savory Cornish Hens
Green Beans & Mushroom Sauce
Grandmother’s Broccoli Casserole
Shoepeg Corn Casserole
Fancy Pants Chicken