Ingredients
- 1 10-inch pan of day-old cornbread
- 10 slice white bread
- 2 beaten eggs
- 3 cup chicken stock
- 1 tsp poultry seasoning
- 1 tsp salt pepper garlic blend
- 1 can cream of chicken soup
- 1.5 cup diced onion
- Nonstick spray
- 1.5 cup diced celery
- 1 stick butter
Instructions
- Preheat oven to 425°F.
- In a skillet, melt butter and sauté onions and celery.
- In a large bowl, crumble cornbread and bread.
- Add eggs, cream of chicken soup, seasonings, stock, celery, and onion.
- Place mixture into a greased casserole dish.
- Bake for 30-40 minutes or until the center is set.
- Enjoy.