My wife stole a recipe from my Aunt Carolyn the last time we were in Alabama, and this was the first time she has tried it. I did not know she had decided that was what we are having tonight for supper, so I did not get early preparation photos.
However, the smell drew me to the kitchen and I started with a shot through the lid of the crock-pot! She started by doing the following:
· 4 or 5 chicken breast cooked and cubed (save broth)
· 2 cans cream of chicken soup
· 1 tablespoon sage
· 2 eggs
· 1 stick butter softened
· 1 medium onion diced
· Salt and pepper to taste (She used garlic powder also)
· 2 ½ cups crumbled cornbread
· 1 cup crumbled biscuits (canned is ok)
Now, what do you do with all that? This:
· Combine 1 can soup with 1 can saved broth set aside.
· Combine cornbread, biscuits, butter, eggs, sage, onion, salt, pepper.
· Pour in soup/broth mixture and mix well.
· Use ½ can cream of chicken soup to cover bottom of crock-pot.
· Layer cornbread mixture and chicken until all is used up.
· Spoon the remaining ½ can soup on top.
· Cook on low for 3 hrs!
My heart just sank as I read that last instruction…I was wanting some way before that!
Finally, I got to taste the dish, served with good ol’ fashioned fresh cooked pinto beans, topped with diced onions and juicy tomato pieces! It was worth the wait!
Whose that? Just "baby girl dog," Baylee, waitin' fer a taste too!