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Poultry and Eggs - Crockpot Chicken and Dressing

  • 1 large hen, stewed, deboned, and torn into pieces (reserve broth)
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons oil
  • 1 large skillet of cornbread, crumbled
  • 2 teaspoons poultry seasoning
  • 2 hard-boiled eggs, chopped
  • 1 stick butter or margarine, melted
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 4 cups chicken broth

Sauté onion and celery in oil. Combine vegetables with cornbread, poultry seasoning, eggs, butter or margarine, one can of soup, and reserved chicken broth.
In a Crockpot, layer half the dressing and then half the chicken; repeat layers. Spread remaining can of soup on top. Cover and cook on low for four hours. Serve while hot.
Yield: Six to eight servings.
Submitted By: Lucinda Phillips
Dixon Springs
Smith Farmers Co-op
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