- 4 skinless, boneless chicken breast halves
- 1 (16 ounce) package dry corn bread mix
- 1 (1 pound) loaf day-old white bread, torn into small pieces
- 4 tablespoons margarine
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/8 teaspoon garlic powder
- 2 teaspoons poultry seasoning
- 1/2 teaspoon ground black pepper
- 6 eggs
- Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
- Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
- Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
- Bake in the preheated oven 30 minutes, or until golden brown.
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