1 9 skillets of cornbread (traditional southern cornbread recipe)
3 slices of light bread {regular old sandwich bread)
3/4 cup onion chopped small pieces
3/4 cup celery chopped small pieces
6 hard-boiled eggs
1 1/2 teaspoons poultry seasoning (may add to taste)
2 teaspoons sage, dried (to taste)
1 teaspoon coarse ground black pepper and 1 tsp salt(to taste)
2 quarts chicken broth (in addition to where you boiled chicken)
1 can(s) cream of chicken soup
Bouillon for extra flavour (better than bouillon)
1 large fryer chicken


Step 1: Place the cut-up fryer in a stockpot with enough water to cover it.

Step 2: Add 1 teaspoon of salt and pepper.

Step 3: Bring the water to a boil.

Step 4: Remove the fat, ski, and debone it. Set aside the broth.

Step 5: In a pot, add the chopped onion and celery, then add enough cold water to submerge everything.

Step 6: Season it with 1/2 teaspoon of salt and pepper.

Step 7: Add in 6 eggs and turn the heat to high. Allow the water to boil and cook for 15 minutes.

Step 8: Drain the eggs, peel them, and slice them.

Step 9: In a large pan, add the cornbread and crumble it up, then pour in the chicken broth as well the sliced bread. Stir until well combined and the texture becomes moist.

Step 10: Add 1 more can of broth if needed.

Step 11: Add in the chicken, sliced hard-boiled eggs, celery, and onions. Stir until well combined.

Step 12: Add the poultry seasoning, sage, cream of chicken soup, salt, and pepper. Stir until well mixed. Add more seasonings if needed.

Step 13: Transfer the mixture into the two prepared casserole dishes.

Step 14: Place the baking dish inside the preheated oven at 400 degrees F and bake for about 45 minutes or until the colour turns brown.

Step 15: Remove them from the oven and allow them to cool at room temperature.

Step 16: Serve and enjoy!