Transcript Summary:
Ingredients:
- 1 pan cornbread, baked
- 1 loaf white bread, torn into pieces
- 4 cups chicken broth
- 1 stick butter (1/2 cup)
- 2 1/2 cups finely chopped onion
- 2 1/2 cups finely chopped celery
- 4 beaten eggs
- 2 cans cream of chicken soup
- Salt and pepper to taste
Steps:
1. Preheat oven to 350°F.
2. Bake cornbread ahead of time; cool and crumble into a very large bowl.
3. Tear white bread into the same bowl; mix.
4. Melt butter in a pot and sauté onion and celery until softened.
5. Add broth and cream of chicken soup to the sautéed vegetables; stir until hot and combined (do not boil).
6. Pour the hot liquid mixture over the bread blend and stir.
7. Add beaten eggs; mix thoroughly.
8. Pour into a greased 9×13 Pyrex dish.
9. Bake 30–40 minutes until the top is lightly browned.
Notes:
- Very good!
- Better if made the day before (baked too), refrigerated, and reheated covered with foil at 300°F for 30–40 minutes