Make 2 recipes of cornbread from scratch. Sauté in oleo the
vegetables in a large skillet. Boil the chicken breasts in
seasoned water (--onion, carrot, celery, and seasonings). Add
cooked chicken to crumbled cornbread and vegetable mixture.
Pour a little chicken stock over mixture to moisten it and pull it
together. Add the eggs that have been slightly beaten. When
everything is mixed ( cornbread,chicken, vegetables, liquid
and eggs), adjust seasonings-- salt, pepper, thyme, sage.
Then dissolve 2 chicken bouillon cubes in water and add this
to mixture. Keep adding broth until it's runny or it will be dry.
Cook about 1 hour on 350 degrees. Can be frozen ahead.
Cook longer if frozen.
Makes 2 9x12 casseroles.