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  • 18servings
  • 65minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E, P
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup water

  2. 1 large onion, chopped

  3. 3/4 cup chopped celery

  4. 3/4 cup minced fresh parsley

  5. 1/2 cup butter, cubed

  6. 1/2 teaspoon ground nutmeg

  7. 1 loaf (1-1/2 pounds) bread, toasted and cubed

  8. 6 cups cubed corn bread, toasted

  9. 5 eggs, lightly beaten

  10. 5 hard-cooked eggs, chopped

  11. 2-1/2 cups cubed cooked chicken

  12. 1 can (14-1/2 ounces) chicken broth

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, corn bread, eggs, hard-cooked eggs, chicken, broth and onion mixture.

  2. Divide into two 3-qt. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Yield: 18-20 servings.

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