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Poultry and Eggs - Crock-Pot Chicken and Dressing

  • 4 large chicken breasts, boiled and torn up, reserve broth (or use canned broth)
  • 1 large pan cornbread (made with1 large onion and 5 eggs)
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • Salt and pepper to taste
  • 2 tablespoons rubbed sage

Mix all ingredients well and place in a Crock-Pot. Cook for two hours on low or one hour on high, stirring once or twice during cooking.
Submitted By: Jean Jackson
West Point
Lawrence Farmers Co-op
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