Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

Family favorite. Have this every Thanksgiving and Christmas. Takes a while , but worth the time.

Ingredients Nutrition

Directions

  1. Begin by making cornbread first.
  2. Preheat oven to 400* In medium cast iron skillet, place a little oil in pan and put on stove eye on medium heat.
  3. Let oil heat.
  4. Combine flour, meal, sage, onion, and milk in large mixing bowl.
  5. Mix well.
  6. When oil is heated in pan, add cornbread mixture.
  7. Will sizzle a little.
  8. Place skillet in oven.
  9. Bake 20-25 min.
  10. until center is done and top is browned.
  11. Meanwhile, place chicken in large pot.
  12. Boil until done.
  13. Drain and let cool.
  14. Also place eggs in small pot and boil until hardboiled.
  15. Let cornbread cool completely, then crumble into large mixing bowl, shred chicken and add to cornbread along with eggs that have been peeled and diced.
  16. Begin adding chicken broth.
  17. I usually use 3 whole cans, but you can add more or less, just depending on how moist you want it.
  18. When everything is mixed together, pout into baking dish and spread evenly.
  19. Bake at 400* for 1-1 1/2 hrs.
  20. and until top is browned.

Reviews

(1)
Most Helpful

This recipe is good except I use poultry seasoning instead of sage.

law_junkie214 November 08, 2006

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